This is an old classic but one that never fails. It is quick and easy to make and uses minimal ingredients. I've had the recipe for so long now that I cannot remember who was the original author to credit them. I do recall that it is supposed to be a quantity suitable for four people ... that doesn't apply to our family. Depending on the size of the servings and the hunger experienced by the diners it could be a starter for four but I tend to double the quantities and there is always enough with a little left over for another lunch.
An impressive soup from three simple ingredients
Ingredients:
1 pint / 550ml stock
4 oz / 100g chopped onions
4 oz / 100g sliced leeks (thoroughly washed to shift any grit)
8 oz / 225g chopped potatoes (I often leave skins on for extra nutrients)
1 oz / 25g butter or oil
salt and pepper
Method:
- Cook the onions and leeks slowly in the butter for 10 minutes
- Add the rest of the ingredients and stock
- Bring to the boil and simmer gently for 40 minutes until all vegetables tender
- Allow to cool slightly and liquidise
I like to liquidise about half or more and leave some as it is. This provides a little more texture and interest without it being a sloppy broth with bits which I'm very good at spilling in transit from spoon to mouth!
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