This hearty adaptation of Potato Leek Soup was brought to our attention by fellow Springdellian Dawn DeMeo, fresh from Cooks Illustrated. Veggie broth may be substituted for chicken broth or stock (obviously negating the “vegetarian” status of the dish.) We love this soup because it uses the whole leek to flavor the broth, giving the final product a beautiful green color often missing from this type of soup. The perfect accompaniment for a big ‘ole crusty piece of bread!
Hello my Fellow Springdellians, Jess here to talk about squash! As we are starting to see in our share boxes, squash comes in all shapes and sizes. As the days permit, hopefully we can share a bit about each one that the ‘Dell has to offer. Tonight I’m taking on […]