Monday, November 24, 2008

Soup on sabbatical

Here's a Leek Soup for winter evenings.

5 large leeks
10 small potatoes
boiling water
three cloves garlic
a little butter
vegetable stock
salt & pepper

Top and tail the leeks, making sure to leave as much of the green area at the top as possible. Wash, chop into half-inch rounds and place aside in a colander. Peel and roughly chop the garlic, and then sauté in the butter over a medium heat in a large saucepan with the lid on.

After five minutes or so, the garlic should be bubbling lightly in the butter. Rinse the leek rounds in the colander and add, still nicely wet from the rinse, to the garlic and butter. Replace the lid on the saucepan and turn the heat down.

Stir occasionally over a low heat for fifteen minutes or so. While the leeks steam and soften, wash the potatoes and, with the skins still on, chop into quarters. When the leeks are soft (but before they're mushy), add the potatoes to the saucepan and cover the leek/garlic/potato mixture with the boiling water.

Add the vegetable stock, stir well and simmer for 20 minutes or so with the lid on.

When the potatoes are softened through, remove the pan from the heat and blend the entire mixture to a rough consistency. Add salt, add plenty of freshly ground black pepper, and simmer the rich green soup over a low heat.

Serve hot, with fresh bread and perhaps a white fish main course.

San Francisco spoils me. Here's one from the other day:


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