One of our favorite soups all categories, and one we make sure to make often during the season of Swedish leeks. We like it blended as well as not, creamy as well as with a clear broth, and love to supplement a steaming bowl of it with a thick slice of homemade bread on the side.
When we had it most recently, we actually splurged and pulled out fall chanterelles from the freezer, and made mushroom toasts to go with. We both love how you can cook and enjoy food that feels like such a treat and makes such a beautiful scene at the dining table, yet keep costs and climate footprint so low. Potatoes, leeks, bread and foraged mushrooms – no obvious extravagance there – yet when you sit down to eat, you feel like the richest person in the world. That warms my heart endlessly.
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