Mother Nature set the mood today for the perfect “Soup Day” . The weather is cooling down, the leaves are starting to turn color, and it’s raining out. These are the types of days that really get you into the mood to make a big pot of soup. I don’t know why but I really like dull dreary rainy days, maybe they remind me of the East Coast of Canada, were the weather gets into your bones and lives in your soul, or maybe it’s just natures way of reminding us to get ready for winter. There’s just something comforting about hovering over a big pot of hot soup, adding the spices and inhaling the aromas. So today is “Potato Leek” soup day. I love the white pepper in this recipe, it really makes the flavor unique. Enjoy!
The bounty of the summer harvest is something gardeners all over the world get excited about at this time of year. From the rural farmer, to the city dweller with only a simple tomato plant growing on their balcony. We all know the end of August is the time to reap our rewards.
The little chili pepper, packs a punch, so not for the beginner spice-a teer. This recipe makes good use of these pretty little peppers. You can use the pepper of your choice, but for this recipe , I used the little black Hungarian ones, and the firey red hot chili peppers. To calm the beast down , I added a good helping of tomatillos from the garden , and a sweet red pepper .