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.