Saturday, 29 September 2012

Leek Beetroot and Potato Soup

I'm back in the blogging saddle again after a spot of bother with Google Blogger.  And a great soup to start us off with.  It is absurd to get excited over something as simple as a leek, but when two beautiful specimens turned up in the veg box, it made my heart sing!  After trimming and thoroughly washing one, I partnered it in a soup with onions, beetroot and potato.  Made the usual way, I sweated said leek with a chopped onion in a tablespoon of rape seed oil and around 25g of butter.  I peeled 2 good sized raw beetroot (ignoring the 'Psycho' red splattering on hands, kitchen tiles, chopping board and apron) and 2 similar-sized potatoes, chopped them and added them to the pot.  After being just covered with Marigold veggie stock, the pot simmered for half-an-hour and was then blended with a stick blender until a smooth vision of creamy pinkness emerged.  I stirred in a dollop of creme fraiche and served it with another spoonful on top, some chopped chives (actually, spring onion tops!) and a drizzle of a little more rape seed oil, but these embellishments are optional - just plain and simple, it was a soup of sweet, smooth earthiness.

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