Resturant Review: The Girl and the fig (recipe included)

dear readers, yesterday my mother, myself and my dear friend becky's mother debbie all went to visit becky in sonoma so it was a hour and half drive from south san francisco with no traffic so the food is outstading and its 5 stars, so you will also recieve a recipe from their first cookbook from 2004 and my mom order the potato leek soup and she loves it, so the recipe will be below the photos, so it was a fun day at sweetwater specturm and got to see becky's home and it was nice and cozy and has wonderful roommates and a caregiver on site it was a blast, so i hope you enjoy the adventures with me, the next blog will have more recipes to come for the holidays, so please travel with me for good food and happy halloween

this is a sign of the girl and the fig restaurant as we walked in from becky's mom car

this is a pear shrub a mocktail recipe with no alcohol with pears and lavender mmm delish

this is a rich potato leek soup my mom had, she loves it and ohh my will share a recipe (below)

this is a ricotta dumplings, the best thing i ever ate, its made with local kale, squash and a roasted veggie puree so good and light, it reminded me of risotto cakes - if you visit you gotta try this dish

this is 2 types of desserts here, my friend becky's mom debbie has a brown sugar cake and i had a fig caramel marshmallow trifle, the trifle is to die for, debbie loved it, she said the brown sugar cake is okay, but loves me the best, so i hope you give this a try and will link the address and a recipe so enjoy the day

110 west spain street - sonoma
707.938.3634

Potato leek soup
Recipe courtesy the girl and the fig

2 leeks,whites only diced
1 fennel bulb diced
5 tbl unsalted butter
4 cups chicken stock
1 1/2 lbs russet potatoes peeled and chopped into 1 inch pieces
2 tbl chopped fresh thyme
2 tbl chopped fresh tarragon
2 tbl chopped italian parsely
salt and pepper
2 cups milk
1/2 cup cream
2 tbl lemon juice, optional
truffle oil

method
saute the leeks and fennel in a large stockpot over high heat with 3 tbl buter until translucent add the chicken  stock, potatoes and herbs, season with salt and pepper cover and cook on medium for about 30 minutes. blend mixture in a blender with milk, cream, lemon juice and remaining 2 tbl butter strain, drizzle each with truffle oil before serving makes 6 servings