Tonight I tried a new dish from Lorna Sass’ Short-Cut Vegetarian called “Green Potato and Leek Soup.” It’s a super-simple dish, using roasted garlic olive oil (mmmmm) to saute the leeks. Then, boiled water and some vegetable stock powder are added followed by potato flakes (“instant” mashed potatoes) and frozen spinach (the “green” in “Green Potato and Leek Soup”). I topped it off with some freshly ground pepper a sprinkle of parsley. The whole dish takes maybe 15 minutes preparation and cooking and came out pretty well, though a bit “spinachy” for my tastes.
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