This year my plum tree produced a bumper crop and I have been trying lots of new recipes as a result. Yesterday, I tried a plum pie recipe that was so well received that within 24 hours it was completely gone! I would say that is a vote of approval. The lemon zest in the crust really kicks things up a notch and turns this pie into something special. It will also fill your kitchen with the scent of cinnamon and nutmeg which is wonderful to wander into during the day. 🙂 So, if you would like a dessert that marries tart and sweet– this one may be for you!
Lets get to it!
I am really excited about this soup! It is incredibly rich and flavorful; and, even better–it can be made in double or triple portions to freeze for later use. I really like any recipe I can commit an afternoon to and have MANY meals as a result. This recipe takes an already great medley of comforting flavors and elevates them to comforting, rich, delicious, and elegant. I am posting now because where I live in Leesburg, VA: the time to plant leeks is coming in a couple of weeks. They are very easy to grow and fresh leeks taste sooooo much better. This recipe is a great motivator. It is incredibly nice to defrost a fresh soup in the middle of winter. Depending on your zone, most others can also grow them this time of year as well so don’t feel left out. 🙂 Please comment below to tell me if you like it as much as we do!!! This recipe is for a single batch (you can double or triple at will): Continue reading