I've had my eye on this one tall leek plant in the garden.
It was supposed to be a whole bed of leeks, but the guy who sold us the seedlings made a mistake.
That's OK; it would have been too many leeks. Which reminds me of the comment my mom made the first time I planted a bed of leeks: "That's going to be an awful lot of vichyssoise!"
I assured her that you could eat leeks in many other dishes that didn't have fancy French names for humble peasant fare. I mean, leek and potato soup? How fancy is that?
Even so, the humble fare today was indeed vichyssoise.
I won't bother to tell you how easy it was to cook. No recipe. Just the fresh veggies, some stellar vegetable stock made from cilantro and pea pods, and a sinful glug of cream. Take that, humble peasants! (Oh, you have your own dairy cow? Pardonnez moi. Je suis jalouse.)
After the blending, I wanted to amp up the allium flavor, so I raided the now-flowering chive bed (might as well put the would-be "leeks" to some use), and topped the soup with spring colors.
Because it is still spring, and it is still soup season.