A little too early for potato and leek soup, as the maincrop potatoes haven't hit the shelves yet. Am I the only one craving creamy mash??!!! Anyway, this was a lovely soup that showcased the fabulous leeks that Riverford have been supplying. Simply clean and slice 3 big leeks, and do the same with a large onion. Allow to sweat for a good 20 minutes in quite a lot of butter - about 30g. Then stir in a heaped tablespoon of flour, and then a pint and a half of veg stock (or chicken if you prefer). Simmer for another 20 minutes. I then remove some of the soup to a jug, and blend the rest in the pan with a stick blender with lots of parsley, then return the unblended portion to the pot - this gives some nice textural contrast. Stir in a couple of tablespoons of double cream or creme fraiche and dish up. I served quite small portions as it is surprisingly rich and filling, and we had another course to follow. Delicious, and freezes really well.
Saturday 11 September 2010
Cream of Leek Soup
A little too early for potato and leek soup, as the maincrop potatoes haven't hit the shelves yet. Am I the only one craving creamy mash??!!! Anyway, this was a lovely soup that showcased the fabulous leeks that Riverford have been supplying. Simply clean and slice 3 big leeks, and do the same with a large onion. Allow to sweat for a good 20 minutes in quite a lot of butter - about 30g. Then stir in a heaped tablespoon of flour, and then a pint and a half of veg stock (or chicken if you prefer). Simmer for another 20 minutes. I then remove some of the soup to a jug, and blend the rest in the pan with a stick blender with lots of parsley, then return the unblended portion to the pot - this gives some nice textural contrast. Stir in a couple of tablespoons of double cream or creme fraiche and dish up. I served quite small portions as it is surprisingly rich and filling, and we had another course to follow. Delicious, and freezes really well.
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Thanks for this, Maggie. I was going to do leek and potato soup for tea tonight as I have some potatoes that are fluffing nicely when boiled or roasted. I'll save this one though and use it at a later date.
ReplyDeleteI do love leek and potato soup, Joy, and by all means add tatties to your soup if you have some good ones. Without, though, you get quite a silky, elegant soup where the leeks really are the central attraction.
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