All of the ingredients for this wonderful soup should be available now (many of them will have been stored throughout the winter) at your local farmer's market. I have adapted this recipe from the Moosewood Restaurant Daily Special cookbook, where you can find loads of wonderful soups.
1 cup chopped leek
1 cup chopped celery
1 tsp tarragon
2 bay leaves
3 cups peeled and chopped potatoes
1 cup chopped carrot
1 cored peeled, cored and diced apple
4 cups water
1 cup rice milk or any other dairy or non-dairy milk
2 tbl soft goat cheese
oil
saute leeks in the oil on low-medium heat for 5 minutes. Add celery, tarragon and bay leaves and continue to simmer for another 5 minutes. Add water, potatoes, carrots, and apple. Bring to a boil and then cover and simmer for 20 minutes, making sure veggies are soft before removing from heat. Add milk and goat cheese and puree soup in a blender until smooth. Enjoy!
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