It’s really happening….
We are in the beginning stages of saying goodbye to friends. It sucks.
Today Taylor and I had to say goodbye to our friends Ellen and Hunter.
Ellen worked on the farm for the last two years with us. And let me just say, when you work on a farm with other people you get to know them really well. If you end up getting along with them that’s an added bonus. But if you become close friends there really is nothing like it. We have been through hell and back together. She is the best. And hey, Hunter isn’t that bad either! (love you guys!)
After saying goodbye to Ellen and Hunter I literally wanted to crawl into bed. However, if I did that I knew I would not accomplish anything for the rest of the evening. (We have lots of packing to do!) Instead, I did what any normal red-blooded american would do. I made soup to make myself feel better.
When your heart aches there really is nothing better than soup. Especially on a chilly autumn evening.
Potato Leek Soup For The Broken Hearted
3 large leeks, diced, white and light green parts only
1 medium onion, diced
3 medium russet potatoes, chopped into 1/4 inch pieces
4 cups vegetable broth
1 tbs extra virgin olive oil
2 tsp grated fresh ginger
salt and pepper to taste
Dash of crushed red pepper flakes
In a soup pan heat olive oil. Sauté the onion and leeks over medium heat for about 10 minutes. Stirring occasionally. Add the potatoes, ginger, dash of salt and pepper, and broth. Bring to a boil. Reduce heat to a simmer and cook until potatoes are fork tender.
With an immersion blender puree the soup. If you do not have one carefully scoop soup in batches into a food processor or blender. Process until smooth. Return pureed soup to soup pan and keep warm until ready to serve. Sprinkle with crushed red pepper flakes, chopped green onions, salt and pepper.
If this doesn’t cure a broken heart than I don’t know what will. I miss you already Ellen!