Sunday, 22 April 2012

A Leek and Potato Soup

I love soup and I feel that, a big bowl of steaming hot soup is a cure all. From a broken heart to a full blown cold, a bowl of soup will always make you feel better.
I'm privileged enough to have a Farmer's Market that is on my doorstep, and the people who have stalls there are wonderful. A mix of plants and herbs or American Cupcake and treats, to spice mixes for curries. The atmosphere is fab and bubbling with chatter as you walk down the Market.

One of the stalls is a veg stall which seems pretty normal, but he sells the most amazing vegetables, I don't know what it is about his veg but it just seems to taste so much better. On his stall he sells soup bags where you get all the veg you need the recipe and the stock cube- simple! I always buy the Leek and Potato.
So here's my recipe for it.

2/3 Large leeks that still have the dark green tops
1 large onion
2/3 large potatoes
chicken stock or chicken stock cube
2 pints of water
salt and pepper
20g butter
1tbsp oil

1. Clean up the leeks, take the very tops of the leeks if brown.
2. Add the butter and oil to a large pan and melt over a low heat.
3. Chop the leeks into rounds, place in a colander and rinse under the tap to get rid of ant bits of dirt.
4. Place into the pan to soften.
5. Rough chop onion and add to pan. .
6. Once the leeks and onions have softened, add the diced potatoes, and add the stock.
7. Add salt and pepper (remember stock can be quite salty)
8. Cover and bring to the boil, then turn down to a simmer.
9. Once the potatoes are soft, remove from the heat and leave to cool before blending.


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