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Monday, June 22, 2009

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Gareth

I bet living in France as a student is a much healthier and enriching experience. Being in a different culture is sure to keep you awake with new and exciting things.

Dina

The stones in the wall are fantastic!

Thanks for the recipe. I'm going right out to the souk in Jerusalem to take a leek, uhh, I mean buys some leeks. Poireau--I remember the word from the French monastery. There we were served ONLY healthy food. :(
So glad you found the chiens.

Pat Cargill

Good morning, Kristin, and thanks Mr. Wilson for the soup receipe. I've only to buy leeks and will have all I need to try it. Mr. Meat and Potatoes with whom I share quarters, will stick up his (silly) nose, so I guess that will simply mean MORE pour moi! Kristin, you can check out my garden and others at: http://gardensilove.shutterfly.com

Monique

J'adore les potages..I love to make many kinds..I will follow this one to the letter to be making yours:)

Mme St-Ange must be like Mme Benoit here:)

Ardi

Thank you so much for your recipe. Now the leeks are in the farmer's market and I'll add them to my bag next visit. Your story of your "French girlfriend" was delightful. Old people are such dears with amazing stories if we only take the time to listen to them.

Christine

I am so grateful to have a good way to clean leeks now. What a great recipe. Merci.

Mona

Lovely lovely post for this Monday morning (evening for you?), and thank you for the recipe. I must try, to regain my balance as you said. How much do we have to eat of this soup to lose weight? : )

I hate to admit that at a Chinese wedding I ate pigeon, I think it is traditional wedding food. Only if those pigeons knew!

xo

Newforest

Hi Kristin,

I love vegetables and adore soup. My leek soup is rather “basic” → leeks, potatoes, olive oil, sea salt and pepper – all cooking done in a “cocotte-minute” (pressure cooker). My mother and both grandmothers used to add a few carrots – I don't. After blending the cooked mixture with a hand blender, I would always add a good sprinkle of fresly chopped parsley and sometimes a few spoons of milk. My son (only him...) used to add on the top of his rather full dish or bowl, a handful of grated Cheddar cheese! .. in fact, he used to add grated cheese on the top of any soup concoction!

As a child, when feverish or suffering from “les petites maladies d'enfant”, I had to stay at home and was given hot drinks of “jus de poireau” (bouillon de poireau) → something to do with getting rid of toxins. Mind you, it was very tasty! On the second day, I was allowed to eat the boiled leeks and still had to drink the hot elixir. Next treat was a dish full of natural yogurt...

I know Dédée's trick about how to cut & clean leeks, but I only slice them in halves. "Mille mercis" Kristin for passing on James Wilson's recipe. It is quite inspiring... & "merci encore" for the list of ingredients contained in “Herbes de Provence”. I didn't know about adding lavender flowers. Interesting!
-------------------------

Yes James, I do remember your wonderful story about this dear old Marie “qui te tutoyait avec grande gentillesse”. You are not only an expert in language but a great cook too! ... and a gardener! How wonderful! Congratulations!
I am delighted to know your secrets about the 'Green Velvet soup' now.
Tous mes respects et remerciements.


PS for Kristin – lovely wall - I seem to remember one of your photos with a similar wall.
Amusing terracotta roof covering the top of the cosy hole! As for the window “sans carreau”, so much the better for the pigeons.
I'll leave you with their gentle “roucoulement” (cooing)

Jennifer in OR

Thanks for the tasty recipe. I love the stones in the wall, the pigeons happy in their perches.

Nicole Lidji

In Egypt where I was born one always heard "elle a le foie " So heureuse de savoir finalement le vrai meaning !!! Merci !

Robyn Daniels

Knew we Welsh must have something in common with our French cousins (guess that's why they call us Gallois and I love France so much) - our love of leek soup. Love this recipe and the tip for cleaning leeks. Can't wait to try it and watch myself get thinner now that I am home in Wales. Thank you

Newforest

Good morning Robyn!
Yes, great celtic "cousinage" between the Welsh and les Bretons de Bretagne!
Un grand salut au Pays de Galles! I love your wild and picturesque landscapes and the famous Welsh singing voices!
I think Kristin must have touched your heart with this newsletter about leek soup! Indeed, the leek is "l'emblème national du Pays de Galles" (national emblem for Wales)!

Some of the readers might not be aware of the importance of the POIREAU as a Welsh symbol, (BTW, the floral emblem of Wales is the daffodil).
Here is an interesting link:

http://www.historic-uk.com/HistoryUK/Wales-History/TheLeek.htm


"Cela dit ..." ('having said that' ...), I'll gather the ingredients and will serve a green velvet soup to my family on Sunday! Merci encore pour la recette de James Wilson.

Linda Collison

I love french-word-a-day; it's one of my favorite blogs. Love the photos, love the little personal stories, love the vocabulary, I even love some of the advertisements!

Can't wait to try the leek soup recipe!
If you don't mind, I'll post the results on my crazy little food blog, with due credit given, naturellement!

Linda
http://www.dinnercheznous.blogspot.com/

Pat Cargill

Monday, 29 June - To report that I did make the soup. Used my 4 qt pressure cooker which was stuffed to the brim w/vegies. However, my soup was not the velvet green anticipated, even though I used the green tops of the leeks. Instead I had a somewhat earth-colored soup, but no matter, it was delicious. Perhaps not enough green tops as a few were necessarily discarded. Thank you for the inspiration to cook! I will definitely be making this again.

Merci!

Valerie

Wow your are an amazing wrighter!

Thom

Love Valerie's comment, which, of course, you are.

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