This is the touted Magical Leek Soup of French author Mireille Guiliano. Mireille was spokesperson for Veuve Clicquot for twenty years. I haven't found the dedication to adhere to the French tradition of fasting quarterly but have managed to accomplish it twice a year. My fast begins on a Saturday morning and concludes with a light dinner Sunday evening. The one thing Mireille reminds readers to remember is that one must give up your exercise routine—and kick back. Taking the fast with a friend or family member can be memorable. My daughter Ming, then a teenager, and I did so once and couldn't stop laughing and teasing each other about all the things we'd like to eat. What I experience with the fast is clarity. It feels as though the blood pumping through my veins is brighter and happier, maybe it is. Breaking the fast with a dinner of wild salmon, couscous, asparagus and cherry tomatoes, my sensory perceptions are renewed.
Blue-green leeks are the nationale symbol of Wales. King Cadwallder of Gwynedd, in AD 640 asked his men to wear leeks in their hats to battle, this way they would not be recognized as Saxons. Leeks are a staple winter vegetable dating from the Middle Ages. Rich in flavonoids they belong to the Allium family and are related to onions and garlic.
Directions (for one)
2 pounds of leeks (I bought a big bunch of about 15 medium sized leeks)
lemon
parsley
1.Trim off the dark green stalks, leaving white and light green ends only. Wash well. Chop leeks in rounds.
2. Add to a pot and cover with enough water to give you one cup of broth every three hours for the duration of your fast.
3. Bring to a boil and simmer about 20- 30 minutes.
4. Drink lots of water throughout the day interspersed with your leek broth. Mireille says to eat the leeks with the broth as you like. She also suggests dressing your serving with fresh pepper, sea salt, minced parsley and drops of olive oil as desired.
This is what you have to look forward to if you are so inclined. The wild salmon is served alongside a golden beet and spinach chèvre salad.
Comments