By Stephanie Coutant-Matsen
The season of Autumn reminds and teaches us to SAVOR; the last few warm days before the winter chill sets in – the rich reds and sunny yellows of tree leaves that surround us before they brown and fall to the ground – and the bounty of the harvest with its yummy squashes and pumpkins which lend themselves to all kinds of creations, edible and not, before the land lays to rest.
This is my favorite time of year to cook. For me, no scents match the aromas of Autumn soups, stews, pies, etc. made at home with fresh-from-the-farm ingredients.
My family and I were fortunate enough this summer to reap our veggies from a nearby organic CSA (Community Supported Agriculture) farm in Boylston, MA. This week I tweaked a more familiar recipe for Potato and Leek soup into a lighter healthier but just as tasty version. A Thai twist brings together both subtle sweetness and spice to create a delicious bowl. Enjoy and SAVOR!!
4 cups golden potatoes, peeled and cubed
2 large leeks, tops and roots removed, thinly sliced
2 Tbsp. Ghee (clarified butter)
Sea Salt and freshly ground black Pepper
2 Rapunzel brand Vegetable Bouillion Cubes
14 oz. can Light Coconut Milk
½ tsp. Frontier organic Thai seasoning
Chopped wild green onion or chive for garnish (optional)
30 minutes or until In a large heavy 6 quart or larger pot, melt ghee and add leeks to sautee with salt and pepper (to taste) – about 15 minutes stirring frequently. Add potatoes, water, and bouillion cubes and bring to a boil. Reduce heat to medium and add Thai spice and coconut milk and simmer about potatoes are tender. Taste and adjust spice to your taste. Ladle out and enjoy!