Foodie Friday: Imbolc Leek and Potato Soup
Recipe by Julia Shure at bonappetit.com
Ingredients:
-¼ cup (half stick) butter
-1 large leek, white and pale green parts only, thinly sliced
-1 large garlic clove, minced
-4 large potatoes, peeled, cut into ½ inch pieces
-2 large carrots, peeled, cut into ½ inch pieces
-4 cup low-salt chicken broth
-2 tbsp chopped fresh dill (1 tbsp dried)
-¾ cup milk
-4 oz cream cheese
-1 cup grated sharp cheddar cheese (3 oz)
-Chopped fresh parsley (optional)
-Additional grated cheddar (optional)
1) Melt butter in heavy large pot over medium heat. Add leek and garlic; saute until tender but not brown, about 4 minutes. Add potatoes and carrots; saute 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
2) Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Transfer to large serving bowl. Garnish with parsley and additional cheese, if desired.
So when it comes to soups, it’s no secret that I’m a fan of the creams. If it’s got cream and cheese in it, I’m in. Add potatoes and bacon, and I’m salivating like a madman. But there’s a reason why these soups are so comforting. They’re filling, heartfelt meals that are often linked to much older, traditional recipes. And on Imbolc, here in the transition from winter to spring, winter dishes are a traditional fare.
Root vegetables and leeks were not uncommon winter crops due to how well they kept during the cold months, and for the Celts, dairy was of significant value. On Brigid’s day, it was the dairy which held a high place on the table. I have covered cheese and dairy on a Foodie Friday before, but this Imbolc, I felt it was a good idea to revisit dairy with another dish. Sort of like a throwback Friday, but with a different recipe!
So that said, enjoy! Have a blessed Imbolc, and may all your meals be blessed! )O(
Imbolc is a celebration of calving, and as such, milk - a very important substance, historically - holds special association with this Sabbat. In areas where the consumption of dairy was common, milk was often held in high esteem. Goddesses such as Cerridwen, Hathor, and Venus are associated with it, and milk has a prominent place in the Norse creation myth.
It stands to reason that milk would be of high significance to our ancestors. From birth, the first thing nearly all mammals eat is milk produced by their mothers. Rich in fat and nutrients necessary for healthy growth, this liquid developed a reputation for having life sustaining properties. And sure enough, as cattle began to be domesticated, that life-sustaining milk began to be harvested and used to create cheeses, butters, or would be used as offerings. In Irish Celtic culture, the milk of the cows and ewes was so important that it could determine whether or not the community could live through the winter, and the milk of cows and ewes that had just calved was of even more importance because it was more dedicated toward raising a child and giving it life.
Today, milk is a cornerstone of the American food industry alongside beef and corn. It is so often taken for granted as it sits in refrigerators next to copious amounts of yogurts and cheeses, often by the gallon. But that doesn’t mean that its significance has been lost on the kitchen witch!
The easiest use for milk is as an offering. Various gods and goddesses accept milk as an offering, and in Faerie magic, it is believed that cream and sugar as an offering can keep one in favor with the local faerie population.
For the kitchen witch, use milk to promote health and well-being. It can also be used to encourage peace, as it is often attributed with times of plenty (Land of Milk and Honey, anyone?). Due to those core principles, milk can also be used for spells for attracting wealth and prosperity.
Herbs steeped in milk can be used for various herbal remedies, much like a tea, and milk can be used in some witch jars and bottle. Feeding mojo/gris gris/witch bags with milk in place of liquor is also a fairly common practice.
With all of these uses, it’s not hard to imagine why milk was held in such high regard! Remember it when adding it to coffee or cereal!
If you’re interested in seeing last year’s Imbolc recipe (from which the above information was pulled), a delicious broccoli cheddar soup, feel free to visit it here!
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