Leek Soup and Peanut Butter Muffins

Zahdé's Vichyssoise (Leek and Potato Soup)

Ingredients

• 1-2 tablespoons butter or oil
• 2 onions
• 1 bunch leeks (usually 3 leeks)
• 3-4 potatoes
• salt & pepper to taste
• 1/2 tsp mace
• Water or broth to cover.

Instructions

1. Chop the onion.
2. Clean the leeks- trim off roots and any dead or wilted leaves, slice in half length ways and rinse out sand. Then slice thinly across the grain.
3. Saute the leeks and onions in the butter or oil in a 4 quart pot.
4. Chop the potatoes into bite sized pieces. Add to the pot.
5. Salt and pepper to taste.
6. Add the mace (mace is a vital ingredient in this dish.)
7. Add enough water of broth to cover.
8. Simmer until the potatoes are cooked through.
9. For a smoother soup process in a blender.
10. Serve warm or cold.
    

Theory of the dish.
Basically this is just leeks, onions, and potatoes, flavored with mace. Traditionally it also has cream in it but I don't think it needs it. The potatoes act as a thickener and make it creamy.

Most recipes for leeks specify "white part only" I have never understood the point of throwing away so much of the leek. The dark green parts add flavor, color, and texture. But make sure to slice them thin to avoid strings in the soup.

This dish can be vegan if you want.
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Peanut Butter and Jelly Muffins

Ingredients

• 1 1/2 cups flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup brown sugar

• 6 Tbsp butter
• 1/2 cup peanut butter
• 1/4 cup honey
• 1/4 cup milk
• 2 eggs
• 1 tsp vanilla
  

• 1/2 cup your favorite Jam

Instructions

1. Preheat the oven to 375°F
2. In a large mixing bowl combine flour, baking powder, salt and brown sugar.
3. In a microwave safe bowl combine the butter, peanut butter, and honey. heat in the microwave until the butter is melted. Mix thoroughly. Add the milk, eggs and vanilla. Mix thoroughly.
4. Pour the liquid ingredients into the dry and stir until blended.
5. Spoon into buttered muffin cups, or cupcake cups.
6. Make an indentation in the center of each muffin and spoon in a 1/2 tsp of jam
7. Bake at 375°F for 18-20 minutes. Cool before serving.

Should make about 1 doz muffins or 2 doz cupcakes.