On Monday, Gov. Gavin Newsom announced a major reopening rollback in California amid escalating COVID-19 cases. While it’s a smart move, I no longer see a light at the end of the tunnel.
And so I’ve been a little down in the dumps. Fortunately, a few activities help get me out of a funk:
- Taking lunchtime and afternoon walks with Rookie (and admiring flower wind spinners in the neighborhood)
- Watching documentaries about creative people, such as Banksy and the Rise of Outlaw Art, Beauty Is Embarrassing, The Happy Film and My Kid Could Paint That
- Turning fridge and pantry finds into a delicious meal – like this creamy potato, leek and celery soup – to enjoy all week long
What lifts your spirits lately? Have you discovered a new hobby or culinary delight (available in your area or to order online)? Let me know in a comment below!
Recipe adapted from The Real Food Dietitians.
Creamy Potato, Leek and Celery Soup
Makes 4-6 servings
Ingredients
- 2 strips thick-cut bacon, cut into lardons
- 2 small leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
- 2 stalks celery, diced
- ½ onion, diced
- 4 garlic cloves, minced
- ½ cup chopped celery leaves, divided
- 2 tablespoons chopped fresh parsley
- ¾ teaspoon dried thyme
- ½ teaspoon sea salt, plus more, to taste
- 2 pounds Yukon Gold potatoes, peeled and diced
- 4 cups chicken bone broth (see notes)
- freshly ground black pepper, to taste
Instructions
- In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
- Remove all but 2 tablespoons of fat from pot. Add leeks, celery and onion and cook, stirring occasionally, until tender, about 7 minutes.
- Add garlic and cook for 1 minute.
- Add 2 tablespoons celery leaves, parsley, thyme, salt, potatoes and chicken bone broth; stir and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 20 minutes.
- Remove about half of vegetables and liquid from pot, add remaining celery leaves and purée; return to pot. Season with additional salt and pepper to taste.
- Serve with bacon.
Notes
I used Zoup! chicken bone broth, but you can substitute chicken broth if it's more convenient.
