Something new . . . I (Dan) am a lover of food, food blogs, and cooking in general (this is not new). I am always trying new things and getting requests for things I already make and so a food blog would be logical. However, I fear I would never update it and so Shauna agreed it would be OK for me to add a weekly food blog feature into our family blog, and this it what is new. If you hate it, complain- If you love it, compliment- either way we'll see how it goes.

How better to start food blogging than with something ugly. This soup will certainly not win any beauty contests. It sounds weird. It looks weird. But if there is one thing I have learned from my humble cooking experience it is that for simple, honest, affordable, and often the best tasting food nothing beats peasant food.

If you want something warm and lively with such a bright intensity that it may in fact part these stubborn winter clouds, this simple German peasant soup may really do just that. If it's awful toss it and you're out $4 . . . or drop it by my house and Shauna and I will gladly enjoy it.

Leek Soup with Peas and Sauerkraut

(serves 4)
2T olive oil

2 large leeks, cleaned and sliced

4 cups chicken stock

16oz frozen peas

1T chopped fresh mint

1T chopped parsley

1C fresh sauerkraut

Heat the oil and leeks in a large saucepan over medium heat. Cook the leeks until tender, about 5 minutes. Add the stock and the peas and cook until the peas are tender and the broth warmed through. Add the sauerkraut, mint, and parsley. Let the soup heat through, then serve and enjoy.