iEat Green - Leah Retherford - 01/10/13
Leah Retherford is the farm manager at the Queens County Farm Museum, a historical public farm in Floral Park, Queens. She started gardening with friends in Detroit at Birdtown Community garden. This led to working for the Garden Resource Program in different capacities involving urban agriculture and to attending Michigan State's Organic Farmer Training program. In 2009 she moved to New York City and began working in the Agriculture Department at the Queens County Farm.Dairy Free Potato Leek Soup 10 organic Potatoes, cut into large chunks 4 organic leeks, tops cut off, cleaned and cut Olive Oil 1 cup Vegetable Broth 1 can coconut milk ¼ cup dried tarragon 1 Tbs. salt ¼ t. white pepper Chopped Parsley for garnish In large pot, sauté leeks in olive oil until they become soft. Add potatoes, cover with water, and bring to a boil. Lower heat to a simmer, and cook for 30 minutes, until potatoes are soft. Add more water if necessary, to keep potatoes covered. Add the salt, pepper and tarragon. Remove pot from heat and puree soup until smooth. Add the coconut milk and vegetable broth and continue blending, until thoroughly mixed. Add more salt and white pepper, if desired. Return to heat, and cook for 10 more minutes, allowing flavors to meld together. Garnish with chopped parsley, and serve immediately. May also be served as a cold soup.
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