By Gina Marinelli, Gourmet Cook & Contributing Writer
It is truly a rare occasion that I mix politics with breakfast, lunch or dinner, but after reading Thursdays news: http://www.organicconsumers.org/articles/article_22449.cfm, announcing the USDA approval for the unrestricted cultivation of genetically engineered alfalfa, (making alfalfa the first perennial GE crop approved for widespread planting.) I must speak.
I implore every single one of you to take a stand on behalf of human health, the environment, the animals, and organic farmers. Mother Nature is being disgraced by genetic engineering technology and the industries that advocate it (Monsanto, Roundup Ready). I ask you to please review the information that is available and to sign a petition telling the Obama Administration how they have failed to protect human rights, organic farmers and the natural biodiversity of our Earth home.
I literally had a meltdown Thursday night. I was blasting my tirades all over my Facebook page, calling friends; basically having a tantrum! I realized I was getting nowhere and had to take a deep breath and let it go. I turned everything off and went to the kitchen to make a cup of tea and try to bring my body, mind and spirit back into balance. I needed to eat something and quick! What? Soup! I would make a pot of my favorite potato and leek soup. The easiest and most comforting soup in the world.
6 medium organic leeks, white parts only, finely chopped
5 large Yukon or Yellow Finn potatoes peeled quartered and thinly sliced
1 bunch of green onions
1 cube of organic butter
Sea salt and freshly ground pepper
Red pepper flakes (optional)
About 8 cups of Quick and Easy soup stock
Milk for thinning soup if needed
Quick and easy stock
1 onion finely chopped
2 carrots chopped
3 ribs celery chopped (fennel is nice in this mix as well)
2 bay leaves
3 garlic cloves peeled and mashed
olive oil
parsley is a nice flavoring for this soup
Salt
Heat olive oil over low heat add all of the vegetables, cook until softened and then add 2 quarts of filtered water and the aromatics, bring to a boil and then simmer for about 20 minutes.
While the stock is simmering:
Cut leeks and set them in a bowl of water to sift out any soil or sand, separate the rings,lift them out with a strainer
Peel and cut potatoes thinly
In a large soup pot melt the butter over low heat, add the leeks and potatoes, and cook over low heat covered for about 15 minutes, stirring occasionally.
Strain the Quick and Easy soup stock and add to the potatoes and leeks
Add salt and bring to a boil
Lower to a simmer,partially covered until potatoes begin to fall apart when pushed with a spoon, about 20 minutes.
You can press the potatoes against the side of the pot to break them up and add body to the soup. I prefer to put the soup in the blender and give it a quick spin (do it in small batches so that it doesn't loose texture and become too pasty)
Taste for salt and pepper
Add green onions whites and green parts
If your soup is very thick you can add some milk in small amounts until you get it just so. Or add water in small amounts and top with a little cream to give it fullness.
Ah, taking the first sip of these two humble vegetables really grounded and soothed the razor sharp edges of what felt like a world gone mad. There is peace in silence. In the silence of eating I knew that I would stay true to my heart. I love the food, the earth, the air and the water. I will do everything that I am capable of doing to uphold those qualities of life that are so precious and dependent on my love for them.
I will continue to buy local food and promote small organic farmers by buying fresh meats,raw dairy and organic produce. And I will speak as I have never before on behalf of human health, the environment, the animals and our earth home.
No GMO ALFALFA!
bon appetit
gina