Recipe of the Week

Another reason I love Fall? Comfort food that somehow tastes better when it's cold out. In addition to having that homey taste, this week's recipe holds sentimental value. It's my sweet grandmother's and she's been making it since I can remember. Several months ago I convinced her to share the recipe with me, and have now made it twice, including last weekend when Chloe and I had a tummy bug. Healthy, simple (other than lots of chopping) and delicious! Perfect for the fall season!

Grandma Martha's Leek Soup

Ingredients:

• 3 cups leeks (about 2 large leeks), chopped
• 2 cups celery (about 4 stalks), chopped
• 5 carrots, sliced, then quartered
• 3 large potatoes, chopped
• 1 bunch parsley, stems clipped and finely chopped
• 1 cube butter
• 1 cup quick oats
• 5 quarts water
• up to 10 beef bouillons
• salt and pepper, to taste

Instructions:

Melt butter in stock pot. Add quick oats and sauté until golden brown. Add leeks and sauté a minute longer, followed by celery, carrots and potatoes. Gradually add water, 1 quart at a time. Stir, and start adding beef bouillons, up to 10 (start with 6 and continue adding more and testing until the flavor is where you want it - I always end up using 10). Sprinkle in salt and pepper to taste. Simmer on medium low heat for 2+ hours. The longer it simmers the better. Also works great in a crock pot. About 30 minutes before serving, add parsley.

Tips from the chef:

• If you have a food chopper, I'd highly recommend it.
• Goes great with french bread and salad.
• This makes a HUGE batch - you can half it or freeze part of it. I am planning to make another batch to freeze for when baby comes.