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

Ingredients:

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.

1 comment:

Jeri said...

As soon as it gets below 80 degrees again I will go back to making soups again. I'll try this one since the last time I tried leeks I liked them. No, it was parsnips, I've never tried leeks, it will be a new adventure.
Jeri