Leeks

I had never grown leeks before. Late winter I decided to plant leek seeds indoors under lights. They were pathetic little things and I was certain they would never make it to the garden. They did...and they thrived. Once thin strands of green poking out of the soil became robust, sturdy leeks. They were not difficult to grow but they took a long long time. I started the seeds in late February and harvested the first leeks today.
I made soup and it was fantastic.

6 leeks sliced thin
3 carrots peeled and diced
3 shallots sliced thin
3 stalks celery sliced thin
3 small potatoes peeled and diced
4 c vegetable broth
1 cup cream
sherry
salt
pepper
bay leaves
parsley

Saute the first four ingredients in a little olive oil until tender. Add potatoes and broth and bring to a boil. Lower heat. Add sherry, salt, pepper, bay and parsley. Allow to simmer for an hour or as long as it takes to put all the laundry away and leaf blow the deck. Add cream. Puree in food processor. Serve with thin slices of baguette topped with goat's milk feta and roasted red peppers.