Friar Hugo's Shrimp'n'Hotroot Soup 2 tablespoons, unsalted butter 1 large onion, chopped 2 medium leeks, cleaned and chopped 1-1/2 cups vegetable stock 3 medium potatoes, peeled and chopped 1 teaspoon curry powder or chili powder salt and pepper to taste 8 oz peeled, cooked shrimp 1 cup milk In a large pot over medium heat, melt the butter. Add the onions and leeks and cook, stirring until soft, about 5 minutes. Do not let the vegetables brown. Add the vegetable stock, potatoes, curry or chili powder, and salt and pepper. Cover and simmer until the potatoes are very soft, 15 to 20 minutes. Add shrimp and milk and gently heat. Serve with crusty bread. Since we aren't vegetarians, the broth was made from the chicken parts left over from Harvest Raid. The onions, leeks, and potatoes were all from Farm to Table. The original recipe called for shrimp which my wife is allergic to, so we split it into two pots and added shrimp to one and the chicken pieces to the other. Both are excellent. If I make this for a feast, I'll use a vegetable stock, skip the chili powder and shrimp to avoid allergies and add in some carrots.