Author's Note

In the challenging times of World War II and its aftermath, food scarcity was a prevalent reality. In the novel The Electrician and the Seamstress, Karla found herself navigating this scarcity with creativity in the kitchen. Unlike relying on structured recipes, Karla, the protagonist, honed her culinary skills through taste and intuition. Among the family favorites born out of this resourceful approach was a simple yet cherished dish — leek soup.

Karla’s Leek Soup

Step back in time with this heartwarming recipe for Leek Soupa dish that speaks volumes about resilience and creativity in the face of adversity. Cooked with either margarine or bacon fat, and seasoned with the bare essentials, this soup is more than just a meal; it's a slice of history. Each spoonful of this comforting, nourishing soup is a reminder of the resourcefulness and resilience shown by families during the challenging times of World War II and its aftermath. As you simmer this soup, let the flavors transport you to a time where simplicity meant survival and every meal was cherished.

Ingredients
  • 2 large leeks, cleaned and chopped
  • 2 medium potatoes, peeled and diced
  • 1 onion, finely chopped
  • 1 carrot, peeled and sliced
  • 2 tablespoons margarine 1
  • 6 cups water or vegetable broth 2
  • Salt and pepper to taste
  • 1 bay leaf (if available)
# indicates possible substitutions
Substitutions
  1. For: 2 tablespoons margarine use: Bacon fat (commonly used during rationing)
  2. For: 6 cups water or vegetable broth use: Water if broth is not available
Instructions
  1. Trim the root ends and dark green parts of the leeks.
  2. Cut the leeks in half lengthwise and rinse thoroughly under running water to remove any dirt or sand.
  3. Chop the leeks into small pieces.
  4. Sauté the Vegetables:
  5. In a large pot, melt the margarine or bacon fat over medium heat. Add the chopped leeks, onion, carrot, and potatoes to the pot. Sauté the vegetables until they start to soften, about 5-7 minutes.
  6. Pour in the water or vegetable broth into the pot. If using water, you can enhance the flavor by adding a bay leaf (if available).
  7. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer until the vegetables are tender, typically around 20-25 minutes.
  8. Season the soup with salt and pepper to taste. Keep in mind that during the wartime rationing era, people often used seasonings sparingly.
  9. Once the vegetables are tender and the flavors have melded, remove the bay leaf if used. Ladle the soup into bowls and serve hot.
  10. Note
  11. In the 1940s, people often made do with what they had, so feel free to adapt this recipe based on the available ingredients in your pantry. If you have any dried herbs like parsley or thyme, you can add a pinch for extra flavor. This wartime-inspired leek soup is a humble yet nutritious dish that reflects the resourcefulness of the era.

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Serves: 8 to 10 People

Category: Soup

Cuisine: International

Updated: 1 month ago

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