Sunday, February 05, 2006
LEEK AND POTATO SOUP
It was a lazy Sunday where I actually managed to get out of bed before noon. Since I missed all the Saturday Farmer's Markets, I thought I would ask my chauffeur, The Boy, to drive me over to Marylebone for one on Sunday. I really wanted farm fresh, seasonal fruit and veg- a little something to inspire me in the kitchen. I always get a bit frustrated with myself whenever I go to these markets because I can never make up my mind who I should buy produce from. I feel a bit overwhelmed sometimes, especially when there's huge crowds to contend with too (one reason why I try to avoid Borough Market on a Saturday- it's smaller but you can actually move). In the end one of the bits I picked up some leeks. The Boy reminded me that I had some potatoes so why not whip up some soup.
Leek and Potato Soup
5 medium size potatoes, cut into quarters
2 leeks, washed, trimmed and cut into chunks
1/2 onion, roughly chopped
1 clove garlic
3 sprigs of thyme, leaves picked off
1 bay leaf
5 peppercorns, preferably white
500 ml stock (or bouillon made up to same amount)
In a stockpot, pour enough olive oil to lightly coat the bottom of the pot and heat over medium heat. Add a small knob of butter; once it melts and begins to foam, add the vegetables and herbs. Sauté until the leeks cook down- about 5 minutes.
Add the stock and bring to a boil. Turn the heat down to a simmer and cook until the potatoes are soft- about 15 minutes.
Remove the bay leaf. Puree with a hand blender. If the soup is too thick for your liking, add more stock until it is the consistency you prefer.
Add salt and pepper if needed.