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Potato and Leek Soup

March 14, 2009 Leave a comment

Another of my favourite soups . . . one of the rare occasions I feel butter is warranted over an oil. It helps the leeks’ flavour come out and also gives the creamy texture to the end product.

Ingredients

  • 50g butter
  • 4 leeks
  • 1 tsp salt
  • 2 large pinches of black pepper
  • 5 large white potatoes
  • 6 cloves of garlic
  • 2 tbsp fresh parsley
  • 1 litre of vegetable stock

Method

Melt the butter in a pan large enough to hold about 3-4 litres of liquid over a medium heat. Chop the leeks and crush the whole cloves of garlic and add to the pan. Add the salt and pepper, stir and cover. Let the leeks sauté for about 10-15 minutes, stirring occasionally. Reduce the heat a little if they start to catch the bottom of the pan.

Wash and dice the potatoes into ½cm cubes and add to the pan. Chop the parsley and stir into the mixture. Cover again and let stew for 15-20 minutes, stirring occasionally. Add little amounts of water or stock if it starts to catch.

Add 250ml of stock and bring to a gentle simmer. Every 15 minutes add a further 250ml. Keep covered while simmering and allow to cook for about an hour. Stir regularly throughout as the butter makes it more likely to catch than if using oil.

Finally, set aside to cool and purée in a food processor. For best reults store overnight in the fridge to allow the flavour to develop.

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Categories: Soup Tags: ,