10.12.2009

Marathon Week! What I'm Eating, Lunch Edition!

I'm still trying to get over this flu; whenever I think I'm out of the woods, a fit of coughing strikes and I'm suddenly reminded that I'm human and need time to recover, but not before I've managed to scare entire rooms full of people thinking they have now been infected with an unknown fate. I try not to say things like, "Swine!" under my breath as I'm coughing, and instead simply mutter, "H1N1!" It sounds classier, you know?
Anyways, one of the best things about Marathon Week is a little something known as carbo-loading. And being that I'm still a little bit sick, I whipped up a carbo-loading soup that will make anyone both full of carbs and full of L-O-V-E. I first had this soup at my friend Megan's house this summer. You know Megan, right? Of "My Friend Megan's Backyard" fame? This soup will warm your house and home with delicious smells, and fill you up faster than you can say, "Potato Leek Soup!" I love making big batches of stuff like soup. I think I've told you I can eat the same thing every day, and so this is what I've decided to have for my Marathon Week lunches. It's currently sitting in individual containers in the fridge, ready to go to work for my midday meal.

Potato Leek Soup
Serves 8-10
Ingredients:
2 Tbs. Olive Oil
4 Cloves Garlic, minced
4 Leeks, white and light green parts only, washed, trimmed and sliced into coins
5 lbs. Potatoes, peeled and diced
2 - 32 oz. containers Vegetable Broth
Milk of your choice, either regular cow's milk or unsweetened soy or almond
Chives, optional, for garnish
Sharp Cheddar Cheese, optional, for garnish

Directions:
Saute the leeks and garlic in the olive oil until soft but do NOT let them brown. Add potatoes and cover with the broth. Cook until potatoes are mushy, about 30 minutes, stirring occasionally to prevent burning on the bottom of the pan. Remove pot from heat, and slowly start transferring the soup to either a blender or food processor. Blend the soup with some milk until it's a smooth and creamy texture. Continue blending and mixing until all of the soup is smooth. Top with either chives, like I did, or sharp cheddar cheese, as is the tradition at Megan's house.

So that's it! One week from today I'll officially be a marathoner. Assuming I live to tell about it, that is!

P.S. Leslie Elizabeth is having a super-cool Raw Crunch Diet giveaway on her blog! Go check it out!

9 comments :

  1. Good luck on the marathon and I hope you get really well soon. Take lots of vitamin C too.

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  2. Use a Neti Pot...and take lots of Vitamin C like Leah suggested.

    Thanks for posting the recipe. Love Potato Leek Soup.

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  3. you are kind of making me wish I was running a marathon just so I could eat what you're eating :)

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  4. This looks so good and I wish I could have a bowl of it right now. But i'm too sick to make it over to the store :( Times like this I miss my ex boyfriend, or my mom.

    Little Ms Blogger suggested a neti pot - they are great, just be careful not to get any water stuck in any nasal cavities. I've had that happen to me and it was seriously annoying.

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  5. Good luck with the marathon, I know you will be a hit in your Lucy gear!!

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  6. Seriously Erin, what is up with this sickness? Have you gone to a doctor yet? I want you to get better!

    Thanks for the recipe. I LOVE potato leek soup.

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  7. this soup looks yummy. it is so important to take care of yourself well.

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  8. Can I just have the carb week without running the marathon? :)
    Hope you are feeling better soon!

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  9. i know this is my recipe and i am fully capable of making it myself, but it tastes so much better when someone else makes it. that being said, can you make some and ship it to me in boston? thanks!

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Thanks for your comments! Hope you stop by again soon! XO!