Need something simple, but delicious? My usual go-to is a soup, I can eat it any time, all year long, but you all already know that... I've been saying it for years! Soup really is a great thing - you can make it in no time, you can make it with a very few ingredients, it's a lighter dish and you can pair it with a lot of different things (if you are not a fan of light dishes). It makes me very, very happy that my 3 year old son is also a soup fan, there is not many soups I made he didn't like... and if he is not too sure about some, I just add a spoonful of pasta to it and he loves it (unfortunately this little trick does not work on my hubby!).
The leek soup I made recently needed no enhancers and it was a hit with both of my boys, even though daddy needed some grilled cheese sandwich with his, but that turned out to be a good idea after all!
* 3 large leeks
* 1 large onion, chopped
* 3 tbsp butter
* 3-4 cup chicken broth (or vegetable for vegetarian option)
* croutons, optional
1. Halve the leeks (the white and light green parts), wash them under cold running water and thinly slice.
2. In a pan, melt butter, add onions and leeks, season with a little bit of salt and saute on medium heat until soft and translucent (about 10-15 minutes).
3. Transfer into a blender with 1-2 cups of chicken (or vegetable) broth and blend until smooth.
4. Transfer into a pot, add remaining broth (to the density you like) and cook for 5 minutes. Adjust seasoning with salt to your liking.
5. Serve with croutons on the top.
Smooth, silky, creamy and decadent - I bet butter had something to do with that! Croutons are optional, but I really recommend some crunchy element, since the soup itself is very creamy. Oh, and remember the pasta trick? I had some leftovers, so I mixed them with elbow pasta the next day and it created a nice and thick pasta sauce... perfect for Christopher!