It was a little on the chilly side yesterday and even in the house I was feeling every little bit of chill and so I figured that outside in the home office (which has little in the way of insulation and even less heating), Mud would probably be frozen to the bone. So as lunchtime approached, I turned my attention to what to make.
Something warm was definitely in order.
As I went about my house wifely tasks, I happened upon my two tubs of leeklings which have been living on the window sill in the bathroom which is generally the coldest room in our house. It quickly became apparent that even in this prime location, the seedlings weren’t happy and so I decided to move them outside, under the protective but uninsulated cover of one of the grow houses and that’s when inspiration hit me, I could make a leek and potato soup using some of last years leeks which have been overwintering in the vegetable beds.
Surveying the two dozen or so leeks, I pulled five of the largest (not that any of them have achieved much in the way of height or girth) and brought them inside. Grabbing an onion and a handful of potatoes (both shop bought at this time of the year) I washed, peeled and sliced before throwing all the vegetables into a large saucepan to sweat down in some olive oil.
A pint of vegetable stock, salt and pepper soon joined the veggies, followed 20 minutes later by a splash of double cream. Less than an hour after I had pulled the leeks, Mud walked into a bowlful of warming and tasty, homemade soup. Sorted.
Ingredients (serves two generously):
1 tablespoon of oil (I used olive oil but vegetable oil will suffice)
5 small to medium sized leeks, thinly sliced
8oz of potatoes peeled and cubed
1/2 large onion, sliced
1 Pint of vegetable stock
salt and pepper to taste
A dash of double cream
Heat the oil in a large saucepan
Add the onion, potatoes and leeks and cook until the onion is soft and translucent
Pour on the stock and season to taste
Cook until the vegetables are soft
Blend or mash until your preferred consistency is reached
Add the cream and heat gently until hot but NOT boiling
Serve with crusty rolls.