Potato and Leek Soup
Leeks are a personal favourite of mine–this tasty, versatile vegetable can be the base of stocks, soups, pasta and pies.
The symbol of Wales, the leek has been cultivated for centuries, and as a member of the onion and garlic family, it thus has similar medicinal qualities. I defy any cough to get a look in after a steaming bowl of the following heart starter!
- 2 Tbl Extra Virgin Olive Oil.
- 6 Leeks – Select young medium sized leeks that are crisp and white without discoloured outer leaves. Wash and Slice into slim rounds.
- 4 Large Potatoes, peeled and Cubed…pontiac or sebago are perfect.
- 2 sml onion(I prefer the pickling onions).
- 1 stick celery(wonderful diuretic)
- 2 cloves garlic, crushed to maximise flavour.
- Couple bay leaves and a couple of tablespoons of fresh thyme.
- Seas Salt.Ground Black Pepper.
- Chopped Parsley and Chives to Serve.
- Gently heat olive oil in a heavy based stock pan. Add vegetables and garlic, stirring with a wooden spoon. Lower heat, and cover to sweat, stirring occasionally, until leek is well softened.
- Add enough water to barely cover and add bay leaf and thyme. Simmer, uncovered until potato is tender, moving the vegetables around occasionally. When cooked,remove the herbs, and puree or blend the soup, adding the liquid slowly to adjust thickness.
- Season with salt and pepper, and serve with warmed sour dough, and topped with chopped parsley and chives.
NOTE – I find a grating of fresh Pecorino cheese really elevates this delicious soup to dizzy heights! Roz Royal