Remember those huge leeks I had from Produce Wednesday?
Well, I used them up in this delicious soup from Vegetable Soups From Deborah Madison’s Kitchen (p. 106), called Cream of Barley Soup with whole barley, leeks, and mushrooms.
The soup was a bit labor intensive, but the result (IMO) was gourmet. The cookbook is ovo-lacto vegetarian, so I had to veganize the recipe. Mostly, I used earth balance instead of butter and I used a splash of soy milk instead of sour cream. Otherwise, no worries.
Things I would change, though, would be instead of boiling the second set of leeks that are cut lengthwise and used as a sort of garnish. I think I would have preferred them cut into half moons or else made crispy by frying or baking. Because I had some of those long slivers make their way down my throat before I was ready and nearly choked, it was like spaghetti sometimes… so eat carefully! 😉