22 September 2008

Leek and Potato Soup

Even though it was the most gorgeous of weekends here in Manchester, it seemed to be the time to hunker down and get ready for fall. I spent most of yesterday 'winterizing' our garden which was little more than planting a few pots to be taken to the kitchen window sill, pulling out the now *sick* tomatoes and the completely out-of-control bolted arugula/rocket.

Yesterday, sensing the onset of autumn, I had to make a huge batch of leek and potato soup. Here is my recipe. Tell me what you think.

Prep Time: 20 Minutes
Cooking Time: 20 Minutes
Ingredients:

  • 4-6 medium leeks, washed and trimmed
  • 4-5 medium potatoes, washed, peeled and cubed
  • 2 tbs of butter
  • 1 clove of garlic
  • 4 cups milk
  • 2 cups of broth (fresh or instant, veggie or chicken, you choose)
  • a dash (or three) of fresh cream
  • salt, pepper and nutmeg to taste
First, prep the veg. Boil the potatoes for around 10 minutes or until soft. In the meantime, sautee the leek and garlic in butter, then add the broth and simmer. When the potatoes are finished, drain and remove half. Add milk to the remaining half and puree using a mixing wand, blender or food processor. Combine this with the leeks, add cream, season. Add remaining potato cubes and simmer for 10 minutes.
Serve with crusty bread and enjoy.

Happy Autumn, Everybody!

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