Do you remember me talking about accosting innocent customers in garden centres and asking them gardening questions?
I approached a man back in May, who I thought was an employee but was, like me a customer. But he kindly put my mind at rest about my puny leeks.
Well, he was right. I didn’t need to panic, they have all grown into very fine specimens, even if I say so myself.
Not everything I have tried to grow has been a success, but we have a huge patch in one of the raised beds. I’m a very happy leek grower!
So today I have made – home made Leek and Potato soup.
As ever, I don’t really give specific quantities, it’s more how you feel and what you have in the cupboards. I did however pop down to my local Coop (where else) and purchased a French stick and some single cream to put with the aforementioned soup!
4 leeks varying sizes
2 potatoes – peeled and chopped into cubes
1 large onion
Salt and pepper
Knob of butter
2 chicken stock cubes
- Wash the leeks and chop into small pieces. Put into pan.
- Peel onion and chop into small pieces and put into the same pan! You can guess that the potato goes in too can’t you?
- Add the Olive oil and butter and cook gently until onion and leeks are soft. The potato won’t be but it won’t matter.
- Add the stock cubes and boiling water to cover the veg and simmer until the potato is cooked.
- Remove ¾ of it and blend until smooth.
- Return to the pan and either add the other ¼ of the un-blended leek mixture, or add a good glug of cream and re-warm.
- Serve in bowls with another swirl of cream and a pile of the unblended leeks in the centre and pepper, or stir the leek mixture into the blended mixture and put into bowls. Does that make sense?!
- Serve with crusty bread and butter – not any kind of margarine, it’s not the same.