Lovage infused Leek and Potato Soup

M. and I decided that it was time for some love sweet love. Even though it shows the month of June on our calendars over here, the temperature surely doesn't reflect the fact that it is supposed to be summer!
A couple of months ago we had it in the back of our heads that surely by this time of the year we would be writing and sharing about thirst quenching recipes and talking about enlightened summer dishes. Instead, here we are sharing one of our favorite recipes. Lovage infused Leek and Potato Soup to celebrate our +12 degrees summer day - Whoopee!!

Leeks are a pretty amazing vegetable. Not only are they super versatile, you can substitute them for onions if you prefer a milder flavour, but they are also rich in Manganese, Vitamin C, Iron and Folate. The other great thing about them is that they are cousins of the onion and garlic family which means they too contain health protective phytonutrients called thiopropanal sulfoxides (try to pronounce that three times in a row!!)

So when buying a bunch of leeks use the following guide line to select the best ones out of the bunch ;)

Look for ones that are firm and straight with dark green leaves and long white necks. They should be between 1/2 inch and 1 inch in diameter.

Avoid leeks that are yellow, wilted or have bulbs that are cracked or bruised.

Once bought and carried home leeks will remain fresh for up to 7 days when properly stored. The best way to store them is by putting them in a plastic storage bag before refrigerating. Wrap the plastic bag tightly around the leeks, squeezing out as much of the air from the bag as possible.

Lovage infused Leek and Potato Soup:

Ingredients:

• 1 large or 2 medium sized leeks, washed and diced
• 3 medium sized potatoes, peeled and cut into cubes
• 1 handful of fresh lovage
• 4 cups of chicken or vegetable stock
• 2 tbsp. of coconut oil
• salt and pepper to taste

Preparations:

Heat up the coconut oil in a medium size to large pot.

Add the diced and washed leeks and saute over medium heat until tender.

Add the diced potatoes and the lovage.

Add the chicken stock, salt and pepper

Bring the soup to a boil, reduce heat and let simmer for about 15 to 20 minutes.

Puree the soup with a hand blender.

Taste the soup and adjust seasoning (salt and pepper) if necessary.

Enjoy!

While making this soup M. and I rocked out to the following tune by Duffy: http://www.youtube.com/watch?v=y7ZEVA5dy-Y