I'd decided on cooking soup for Sunday dinners for the rest of the year, so in essence, that gives me 5 more weeks of doing this. It's more to get into the habit of cooking and writing than anything else. Its also an opportunity to taste the great foccacia the missus makes for the soups.
Well, this weeks soupy Sunday was about simplicity and treading a beaten path. With showers on over the weekend and junior's cough taking its time to settle down, I thought a thick one-pot meal would be ideal. Potato and Leeks soup is a very common soup and a great one to cook if you want to just get things done in the kitchen and retire to bed early. Here's the recipe
Ingredients
2 medium potatos, skinned and diced into 1/2 cm cubes
3 leeks, stalks removed, cleaned and diced finely
1 cup milk
2 cups water
Salt and pepper to taste
3 cloves garlic (optional)
Finely chopped green stem of leeks to garnish (optional)
Start with cooking the garlic cloves in a mixture of 1tbsp butter and 1/2 tsp oil. Cook on low for 10mts till the leeks soften. Add the potato's and cover with just enough water. Bring to a boil and then reduce to simmer for 20mts or till potato's are soft. Remove the mix and place in a blender with about half a cup of water from the soup.Blend as desired. I let a few chunks of potato lie in the mix. Add this back to the remaining liquid in the broth and stir in the blended mix. Add the milk and stir, all the while simmering the soup. Add salt and pepper to taste. Ladle out hot into bowls and serve with bread.
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