April and the weather still feels like midwinter. Soup is the only answer. My attempts to photograph food have met with limited success and photographing soup without Mr77 thinking I've gone mad well I decided not try and so I give you ingredients.
This humble assortment will a produce a soup more lush and rich than the sum of its' parts.
Leek and Potato Soup - makes 5 decent bowl fulls.
50 grams (2 oz) butter
2 medium potatoes - peeled and chopped into smallish dice
4 leeks washed and thinly sliced
1 onion - finely chopped
850ml (1.5 pints) vegetable stock or water
275ml (0.5 pint) milk
salt and pepper to taste
Melt the butter is a large saucepan and add the leeks. potatoes and onion. Stir well, turn the heat as low as it will go and put the lid on. Leave the veggies to sweat for 15 minutes. When the time is up add the stock and milk and stir. Bring the soup up to a simmer and turn the heat low and put the lid back on and leave it for 20 minutes. When the time is up allow the soup to cool a little and then liquidise or blend. I find for this amount of soup my stick blender is more than up to the job.
For the veg stock I always use this - one of my larder essentials.
You can serve this soup cold with garnish of chives and a swirl of cream. Then it changes its' name from leek and potato soup to Vichyssoise. Dead posh.
