Add some shredded cooked chicken to this warming soup to make a one-dish meal.
2 large leeks, white part only, halved and sliced
2 Tbs. orange olive oil
1 quart organic chicken broth
3 cups Yukon Gold potatoes cut into 1-inch cubes
1 cup frozen organic baby peas
1/4 cup chopped fresh dill
Salt & pepper to taste
In large pot, cook leeks in olive oil over medium heat until softened, about 4 minutes. Add broth, and bring to a boil.
Add potatoes, reduce heat, and simmer until cooked through but firm, about 10 minutes. Add peas, and cook another 4
minutes. Stir in dill, salt, and pepper, and serve immediately.
PER SERVING: 245 cal; 7g pro; 7g total fat (1g sat fat); 38g carb; 0mg chol; 592mg sod; 4g fiber; 5g sugars
Inhale the steam from the soup, allowing it to penetrate your senses.
Contemplate the labors of the farmer who grew and harvested the potatoes.
Eat just one piece of potato, then just a pea, then just a spoonful of broth, savoring each.Pause. Now enjoy all three at once. Contemplate the differences.