Recipe: Potato Leek Soup

2-3 large leeks
1 Tbsp unsalted butter
1 cup chicken or vegetable stock
1 lb boiling potatoes (the shiny-skinned varieties all work well for boiling)
Chives
Salt and Pepper to taste
Optional: ¼ cup heavy cream, truffle oil

First, trim off the tough dark green tops of the leeks. Wash well, making sure to get all the grit in between the leek’s leaves, and dice.

In a medium, heavy-bottomed stock pot, melt the butter over medium heat. Add the leeks and sauté, turning heat down a touch if the leeks begin to burn at all.

While the leeks are sautéing, scrub, peel and dice your potatoes. Add a cup and a half of water, the cup of stock, and your potatoes, simmering till soft, about 20 minutes. Add salt and pepper to taste.

For a smooth soup, puree in batches in a food processor; for a chunkier soup, use an immersion blender for a few seconds and stir. For a creamier soup, add a ¼ cup of heavy cream or crème fraiche. For a richer flavor, add a drizzle of truffle oil.

Ladle into bowls and garnish with chopped chives. Drink with a full-bodied white like a white burgundy.

Nawal Nasrallah joins Linda Pelaccio in the studio to celebrate the new edition of her book, Delights from the Garden of Eden. This week on A Taste of the Past, Linda and Nawal delve into the history of Iraqi cuisine and the Sumerian people. Learn about some of the world's oldest recipes written on cuneiform tablets. Learn about the importance of stews in the Iraqi diet! How did traditional, medieval-influenced Iraqi recipes change with the discovery of the New World? Tune into this episode to learn more about cooking techniques for masgouf! Find out how Nawal blends ancient, medieval, and modern recipes in her book! This program has been sponsored by Hearst Ranch. Thanks to SNOWMINE for today's musical interlude.

Credit: Smithsonian Institute, Washington, D.C., Freer Gallery

"I wanted people to see the other side of Iraq- the culture, the food- the bright side! This was my chance." [3:00]

"We had a revolution in our kitchens in the 19th century when the tomato was introduced." [25:40]

-- Nawal Nasrallah on A Taste of the Past

This week the Naturalist's Bernie Wides pays a special tribute to his late friend and avid gardener Sim Ross. With the help of Janet David they read from his 2005 essay, "My Garden and Me". On the second half of the program they explore different gardens of the city as well as how you can have your own garden, even in a small space, and how you can funding for your own green initiatives through the Department of Environmental Conservation. This episode is sponsored byS. Wallace Edwards & Sons.

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