Last weekend I went to the local Farmer’s market and picked up a bunch of seasonal organic vegetables. While the kids taste-tested honey and listened to a guitar jam session, I planned my week’s menu based on the tables of veggies I saw. Daikon for a Chinese stir fry, tomatoes for a hearty tomato sauce, potatoes, leeks, kale and dill for a yummy potato leek soup. Except when I was in the middle of making my soup I smelled the fresh dill and turned up my nose at the combination. Upon googling potato leek dill soup I hardly came across any recipes that included dill, and that was likely why. My dill has now wilted and I have guilty veggie-waster remorse. Although maybe I can rescue some of it for my easy veggie dip. But the soup turned out great and a batch of spelt biscuits turned out better than I could have asked for. In fact, they are the best biscuits I’ve ever made.
Potato Leek Soup
1 Tbsp organic butter
2 large leeks, chopped
5 cups potatoes, diced
1 stalk celery, chopped
4 leaves kale, chopped
Enough water to cover veggies by 2″
salt, pepper, marjoram and thyme to taste
1 cup raw or organic milk or milk alternate (optional)
Directions: Fry leeks in butter until soft. Toss in the rest of the vegetables. Add water until it is 2 inches above the veggies. Cook until vegetables are soft. Add salt, pepper and thyme to taste. If you want, add one cup of milk or milk alternate. Using a blender, food processor, or blender wand, puree until soup is at your desired consistency.
Serves 6.
These biscuits were posted at my Vegetarian Foodie Fridays carnival last week by Who is Laura – Dr. Laura’s Adventures. I modified them a little but the original recipe is here.
Spelt Flour Biscuits
2 cups light spelt flour
1 Tbsp baking powder
1/4 tsp baking soda
2 tsp sugar
1/2 tsp cream of tartar
1/8 tsp salt
1/2 cup cold organic butter
1/2 cup plain full fat organic yogurt
1/4 cup raw or organic milk
Directions: Preheat oven to 450 degrees. Mix dry ingredients together. Cut in the butter with a fork or pastry cutter until mixture is crumbly. Add yogurt and milk all at once and mix until the dough sticks together. Knead dough 10-15 times on a floured surface until its soft and smooth. Roll until 1/2 ” thick, cut as desired and bake for 10 minutes.
Serves 6
Serve the soup and biscuits with a big vegetarian chef salad (my version includes hard-boiled eggs, toasted seeds and chick peas) and enjoy.
Linked up at Vegetarian Foodie Fridays at Breastfeeding Moms Unite!, Foodie Friday at Designs by Gollum, Recipe Swap at Grocery Cart Challenge, Fresh, Clean and Pure Fridays at Bella Vita, Friday Favourites at Simply Sweet Home, Friday Food at Momtrends, Fight Back Friday at Food Renegade, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Friday Potluck at EKat’s Kitchen, Family Food Fridays at Get Healthy Cheap, Souper Sundays at Kahakai Kitchen, My Meatless Mondays at My Sweet and Savory, Just Another Meatless Monday at Hey, What’s For Dinner Mom?, Hearth and Soul Blog Hop at Frugality and Crunchiness With Christy, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, Tempt My Tummy Tuesdays at Blessed With Grace, Real Food Wednesdays at Kelly The Kitchen Kop.
[...] recipe this week is a double header: Potato Leek Soup and Spelt Flour Biscuits. The biscuits were inspired by Who is Laura – Dr. Laura’s Adventures’s Spelt [...]
So glad you love the biscuits! I like your modifications too, and may have to try those next time around. We just made some more here too! Thanks again for the shout out
Dr. Laura
I’ve had a craving for this soup, just no time to make it. Leeks are pretty easy to grow, though mine are never as big as the ones at our produce market.
I’m not sure that I would include dill in the soup; it might work better as a garnish. So, would fresh parsley.
Barb @ My Daily Round´s last [type] ..coconut pumpkin pudding
Melodie Reply:
October 8th, 2010 at 11:39 pm
Yes, I know what you mean. At the time I thought it was a great idea and then when I was making it and smelling the two smells together. Ugh. My mind changed very quickly! Fresh parsley would be awesome though!
Melodie´s last [type] ..Vegetarian Foodie Fridays 21
Potato-leek soup is a very Belgian soup. I had it often there, though simpler than the recipe you’ve posted. I like the idea of adding kale to it–for flavor and health benefits.
Thanks for participating in Food on Fridays!
Ann Kroeker´s last [type] ..Food on Fridays- Tea Party
Hi Melodie! Nice to “meet” you. Thanks for stopping by and joining Friday Potluck! I love your vegetarian recipes (and Vegetarian Carnival!) I’m going to join in shortly! I’m looking forward to more from you, and to learning more about your story.
Erin @ EKat’s Kitchen´s last [type] ..Saturday Sevens!
Yes, I know I already had dinner, and yes, I know it’s after midnight, but wow, I’d really love a bowl of that soup right about now!
ButterYum
ButterYum´s last [type] ..Honeycrisp Apple and Vanilla Crumble
Your soup looks great–I love potato leek soup and the biscuits look wonderful too. Thanks so much for joining in Souper Sundays this week–hope to have you back again.
Aloha,
Deb
Deb in Hawaii´s last [type] ..Giadas Pasta e Fagioli- Classic Italian Comfort Food for Souper Soup- Salad & Sammie Sundays
Had the most amazing leeks for dinner tonight, will try to work them in more this fall.
Nicole Feliciano´s last [type] ..Java Java- Peets Coffee Review
Looks tasty! The spelt biscuits look beautiful
~Aubree Cherie
Hubby can’t have spelt so this is a no no but it looks like a good choice. Thanks for the link at MMM.
I am not enthusiastic, sorry, I am exhausted. I, probably should not be on the computer.
Chaya´s last [type] ..For Dried Fruit Lovers and Others
Hmm, I actually think potato leek soup with dill sounds pretty good, but I guess I’d have to smell it to be certain
I love that you plan your menus based around what foods are freshest and best. It’s the only way to go, isn’t it? Thanks for sharing with the Hearth and Soul hop.
Butterpoweredbike´s last [type] ..Wild About – Plums Wild Plum Ketchup
Soup is always good, isn’t it? I suspect it would have been had you added the dill too. Next time you make those biscuits, which look awesome by the way – I have total biscuit envy, why not try throwing in a handful of chopped dill. I’ve done this before and it’s quite tasty.
I’m headed to the kitchen to grab a note card for this biscuit recipe. Can’t wait to try it!
This would be a great post to link to Midnight Maniac Meatless Mondays.
♥ Rebecca Jean
Midnight Maniac
Rebecca Jean´s last [type] ..Midnight Maniac Meatless Mondays No2
Leek and potato is one of my favourite soups, and your biscuits look wonderfully light and fluffy.
Sue
Couscous & Consciousness´s last [type] ..Thai Green Curry Chicken Pies
Hey Mel baby, I was away last week taking that much needed breather that YOU just did recently, so I am just as refreshed as you. Sorry I didn’t link up to you or anyone else for that matter this weekend, but I am back in the swing now. I love going to the market and planning meals based on what is at hand. Love the hearty leek and potato soup. This is one of my favorites for fall. Dr. Laura’s biscuits did look yummy and I am glad you liked them. I should give them a try soon! Huge hugs and thanks for sharing on the hearth and soul hop this week. Alex@amoderatelife
alex@a moderate life´s last [type] ..Home Made Body Scrubs for Silky Smooth Skin!
I absolutely love biscuits. These look delicious! Thanks for linking up for Friday Favorites last week!
Hope you’ll stop by again this week. I’m celebrating my blogiversary with a giveaway for a Presto Cool Touch Griddle!
Jerri´s last [type] ..Halloween Treat Box
[...] on, because of course you will want to try this immediately. It was to die for. That night I made these spelt scones, slathered with butter, and a cream of vegetable soup. [...]