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    Wednesday, May 12, 2010

    Leek and Potato Soup

    The secret of this soup, is, you must use butter. If you want to be calorie conscious, don't make it or just have a small helping.
    The flavours of the vegetables enhanced by the butter, make this a winning soup.
    Really easy as well.. You don't need the cream or the cheese but look on them as an added extra

    50 gms butter
    2 leeks cleaned and finely sliced
    1 small onion finely chopped
    2 med potatoes peeled and chopped

    1 tablespoon flour
    1 litre well flavoured (homemade if you have it) chicken stock
    Sea salt and freshly ground black pepper

    Water to top up
    For added luxury, a little cream
    Optional, 50 gms blue cheese

    Melt butter in a pot don't brown
    Add onions toss in melted butter
    Add leeks, toss, season and cook gently till leeks are soft
    Add flour to make a roux and cook for 3 minutes or so just to cook out the flour taste.

    Meanwhile peel and chop potatoes and then add to pot
    Toss and cook a little longer

    Add chicken stock and extra water to ensure the vegetables are well covered
    Taste for seasoning and adjust if necessary.

    Bring to boil and simmer about 30-40 minutes till potatoes are soft.

    Into the blender, whiz till smooth.

    When you are ready to serve, a swirl of cream is a good addition
    Or crumble in some blue cheese, melt and then serve.
    Particularly good, with the quick pizza, I whipped up to serve with it.

    1 comment:

    Asha said...

    Sounds good to me. You don't have eat the whole bowl as you said, must be really rich and yum!:)