A great quote, “To me, true health is…achieved by following the laws of nature; when you break them, illness results. Health is not something bestowed on you by beneficient nature at birth; it is achieved and maintained only by active participation in well-defined rules of healthful living… rules which you may be disregarding every day. ” Henry Bieler, MDFood is Your Best Medicine (Nourishing Traditions p. 200)
Soups are a great way to nourish the body. I love adding nutrient dense stock, healthy beef/chicken, and hearty vegetables/grains. They are perfect for winter time- which is almost over. I have a few variations from the Nourishing Traditions Cookbook, but will give you the general guidelines.
Potato Leek Soup
3 leeks, peeled, cleaned and chopped
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 potatoes, peeled and chopped
6 cups homemade chicken stock
1 cup pima cream or raw cream/ raw whole milk
finely chopped chives for garnish
Saute leeks until soft in butter and olive oil. Add potatoes and stock, bring to a boil and skim. Add thyme and simmer until all vegetables are soft. Let cool. Puree soup with a handheld blender. Chill well. Process in food processor in batched with pima cream until frothy. Season to taste. Serve in chilled soup bowls.
I added leftover mashed potatoes from Thanksgiving. I have a Blendtec and I blended the mashed potatoes and cooked leeks (along with half a cooked onion) with 2 cups of fresh raw milk. I had the chicken stock already warm on the stove and I added the cool elements to the warmed stock. Then I left it on low for a few minutes and it was perfect. I like my soup warm and tasty. I added some grated raw cheese to the top of it with some ground pepper.
This soup is also very economical. The leftovers will feed my family for the next 1-2 days. Depending on how much I eat 🙂 We added steamed broccoli to the boys dish and it gave it a little more texture- which they love. Enjoy!