It was snowing again today so I needed something warm and
comforting when I got in. This soup is filling enough to eat as lunch on its
own or as dinner with a nice hunk of bread. The university looks beautiful in
the snow but it is absolutely freezing.
This is another really easy recipe (apart from all the chopping).
You basically just put everything into one saucepan and wait for it to go all
soft and flavoursome.
It’s nice and chunky left as it is or blended with a bit of
milk or cream to make it smooth. Take your pick. Or if you’re like me don’t ! I
ate it unblended and then I blended it and ate it again for dinner.
Leeks are a really good vegetable to eat in the winter
because they are always around and are availably cheaply on market stalls.
This recipe makes about 6 portions.
You will need:
- 2 leeks
- 2 onions
- 5 potatoes
- 2 stock cubes
- 2 litres of water
Fry the Leaks and Onions in butter or oil or whatever takes
your fancy in a LARGE saucepan.
Once they are nice and brown and caramelised, boil 2 litres
of water, stir in two stock cubes and then pour the stock into the saucepan.
Chop the potatoes up into small cubes and add them to the saucepan,
there is really no need to peel them; you can wash them if you must. The
smaller you cut them the quicker they will cook.
Season the soup with salt and pepper and leave to boil for an
hour or until the potatoes are soft enough to eat.
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