Melt 3 (or 4) tablespoons of butter. Add two leeks, which have been cleaned up and sliced, two stalks of celery, chopped, and a clove of garlic, minced. Throw in some thyme and saute it for ten minutes. Add eight cups of chicken stock, a few potatoes, peeled and cut up (a pound and a half or so), and some tarragon and parsley - dried or fresh, as much as you want, but plenty!). Cover and cook for forty minutes. Press it all down with a potato masher and then add some cream or coconut milk, as much as you like. Put in a bit of white pepper and taste to see if it needs salt.
Adapted from Food and Wine magazine. I love this recipe, so thought I'd better share it.
This evening. You can see where they've marked the road, preparatory to replacing the pipe. We don't have an appointment yet.
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