Leeky joy

I grew leeks!
I've been waiting for them to get big enough to eat...I mean, I knew they were growing on down under the ground, where I couldn't see, but, you know, it was my first time...
I turned them into potato and leek soup. First time for that too. I read a few recepies, hated them all, and made one up. Here's a ruff redaction:

butter and oil
2 huge leeks, and 2 tiny ones, chopped
garlic
many potatoes. I think they were dutch creams
vegeta stock - in cold water, and enough to cover the mix
teaspoon of cumin
salt and pepper
huge splosh of cream

Saute leeks and garlic in butter and oil. Add potatoes. Add stock. Boil and simmer until potatoes are tender. Remove and keep some liquid, just in case. Blend. Splosh in cream, bring back to heat. We ate it with parsley and chorizo garnish. And more pepper.

Was well tasty. Horray for tasty home grown leeks!

ASIDE: I also found potatoes in my garden. tiny, baby, shouldn't be allowed away from their mother kinda size. So I boiled their bottoms off, and ate them today for lunch, with a boiled egg (home made), parsley, alfalfa and mayo. Woot!

Potato and Olive Salad

Kim asked for this Morrocain recipe from Claudia Rodin,

500g of new potatos (not old apparently)
3 tlb olive oil
Juice 1/2 lemon
1/2 tsp paprica
1/2 tsp cumin
pinch chilli power
salt
bunch of parsley
1/2 spanish onion - chopped
12 olives

Peel and boil the potatos in salted water until tender. Drain and cut into 0.5 or 0.25 fractions. If the mean potato size < 2.5cm then scission is not necessary. In a salad bowl, add oil, lemon juice, paprika, cummin, chilli pepper and salt. While still warm add the potatos and parsley and onion and olives and agitate gently.