Leek Soup - (or the Miracle Diet Soup)

I have been eating like a proverbial piggy lately and realized, (as I stuffed myself with great effort, into my yoga pants), that it was time for a "system reset".  Obviously, holiday munching and cold weather comfort foods have taken their toll.  It is time to pull out the best weapon in my arsenol to get back on track so that I do not resemble an overstuffed sausage in my clothes. 
This is not a recipe of my own devising, but a wonderful tonic that I found in the book, "French Women Don't Get Fat".  This is a lovely, very light soup, (or almost a tea), that will help to get you over the "stuffies" from the winter food-fests.  It seems a bit severe as you read it, but it is tasty and more importantly, it works.

Leeks are a mild diuretic, and 48 hours or so of leek soup will definitly reset your system.

Recipe for Leek Soup

Serves one for the weekend


2 lbs. leeks

Water to cover in a large pot

1. Clean leeks and rinse well to get rid of sand and soil. Cut end of green parts leaving all the white parts plus a suggestion of green. (Reserve the extra greens for soup stock.)

2. Put leeks in large pot and cover with water. Bring to boil and simmer with no lid for 20-30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.



Instructions:

The juice is to be drunk (reheated or room temperature to taste) every 2-3 hours, a cup at a time.

For meals or whenever hungry, have some of the leeks themselves, ½ cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Add chopped parsley if you wish.

This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 - 6oz.–don’t lose that scale yet!), with two vegetables, steamed with a bit of butter or oil, and a piece of fruit.


Alternative:
Not everyone loves the sweet taste and delicate texture of leeks. If it’s not to your liking,  hide the leek among other flavorful and healthful ingredients. You too may prefer the Provençal version, known as soupe mimosa.


Mimosa Soup Recipe

1 head of lettuce

½ lb. carrots

½ lb. celeriac

½ lb. turnips

½ lb. cauliflower

1 lb. leeks

2 hard boiled eggs chopped

½ cup chopped parsley

Water to cover in a large pot


1. Clean and chop all ingredients in rough pieces and, except for the cauliflower and parsley, put them a pot. Cover with water, bring to boil and simmer unlidded for 40 minutes. Add the cauliflower and cook for another 15 minutes.

2. Use a stick blender or food processor to puree

3. Serve in a bowl and add more parsley and pieces of chopped boiled eggs.

Instructions:

Eat a cup every three hours (room temperature or reheated) or so all day Saturday and Sunday until the same Sunday dinner of fish or meat, 2 steamed vegetables with a dash of butter or olive oil and 1 piece of fruit. Somewhat less liquidy and magical than the leek soup it nevertheless is an effective and tasty alternative.