Vegetarian Dark Days Challenge Meal

“Nice presentation,” said The Eldest, “but it would have been even better with a few swirls!” Not something your typical 16-year-old says at dinner, but this is what can happen when your kids start working in a professional kitchen! But, what, I am sure you are asking, did you make for dinner that elicited such commentary?

We had visited our regular farmer’s market on Saturday morning, and found to our delight that the color green was seen at multiple vendors’ stalls.  After touring the stands, we decided to purchase the bulk of our vegetables from Sunnyside Farm.  Knowing that the theme for this week for the Dark Days Challenge was to prepare a vegetarian meal, we had decided to make the potato-leek soup that my daughter (a.k.a., The Picky Eater) had wanted to make for her Depression Dinner. I knew that we could get sweet potatoes, and thought that making Sweet Potato Biscuits might make a nice accompaniment — and was something new for me to try to make.  Finally, I was thrilled to see that early leggy greens were available at the market. So, the menu was set and all that was left to make make it…

I pulled out my favorite cookbook, How to Cook Everything, by Mark Bittman, and quickly found recipes for both the soup and the biscuits.

Potato-leek soup is so easy to make, I really think we could enjoy it once a week.


Just peel and chop the potatoes. We used 5 medium sized potatoes.

Then, cut off the green tops and root bottoms of the leeks, slice once lengthwise, and rinse out the sand or dirt.  Then chop.

Put them all into a pot, and cover with vegetable broth (about 4 cups, add more if you want it to be thinner).

Bring to a boil, and then cook over a low heat until the potatoes are soft.

Then add 1/2 cup to 1 cup of milk (for us, delivered in the most awesome glass bottles from South Mountain Creamery).

And, the most fun part of all … pull out your new immersion blender, and blend away, until the soup is smooth and creamy.

Presentation is next…we had picked up some dill at the market, and put some as an accent on the soup.

Next time, I need to remember the swirls!


I am not going to try to replicate the sweet potato recipe here – I would recommend pulling up Bittman’s recipe and directions.  I typically make drop biscuits, and I think that I overkneaded these ones because they were not nearly as fluffy as I had hoped. But, we ate them all up, and they were the perfect accompaniment to the soup.


Salad and homemade dressing, and our Vegetarian Dark Days Meal was done.

Most everything was local, anything that was not was organic!  And best of all, everyone loved it.

6 Responses to “Vegetarian Dark Days Challenge Meal”

  1. Looks like a great meal. Sounds like everyone ate it too (and enjoyed it!)

  2. hmm….swirls in the soup or the biscuits?

  3. Love potato leek soup, and immersion blenders were the best thing invented. I need to find that sweet potato biscuit recipe in Bittman.



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