You don’t hear much about St. Patrick’s day in Los Angeles. In New York it’s always so lively: parades and people barfing in the gutter. Here, it’s almost as much a non-event as Groundhog Day.
When my children were younger, there was more S.P.’s Day awareness in our house. This was because if I forgot to wear green on the day (which I invariably did since this was during the brain-challenged years), my children would pinch me mercilessly because they were taught at school that pinching is what leprechauns do to punish forgetful people like me. (That killer tuition was worth every penny.)
Today, I am having a rare moment of being on top of things. Determined to avoid getting pinched tomorrow, I’m going to sleep in my green Beatles tee shirt tonight so I won’t forget to put it on in the morning. I’m also making green soup, so I can even be green internally, further protecting myself.
The one daughter who still lives at home is no longer interested in promoting leprechaun traditions, and she finds green soup (or almost any green food) appalling. So maybe tomorrow I will finally get a chance to be the pincher, rather than the pinchee.
If you are interested in pinch avoidance, I’d suggest you try this recipe.
2 tablespoons butter
2 leeks, white part only, rinsed and chopped
Â½ teaspoon coarse salt
Â¼ teaspoon pepper
1 medium Yukon Gold potatot, peeled and cut into 1-inch chunks
1 16-ounce package frozen petite peas
2 tablespoons fresh chopped tarragon
4 cups chicken broth
Â¼ cup heavy cream (optional)
Melt the butter in a soup pot over medium-low heat. Add the leeks with the salt and pepper and cook until they begin to soften, about five minutes. Add the potato and cook another two minutes, stirring. Stir in the peas and the tarragon, and pour in the broth. Bring the soup to a simmer, reduce the heat to low and cook until the vegetables are tender, about ten minutes.
Puree the soup in batches in a food processor. Return to the pot and add the cream if you are using it. Return the soup to a simmer and serve hot.
Yield: about 6 cups