Recipe of the Month 2

For those of you that attended our Winter Warmer lunch at the end of January here is the recipe of that soup somewhat scaled down to make a more sensible quantity.

 

Winter Warmer Lunch – Leek and Potato Soup.

Will serve 4 to 6 people

Preparation and cooking time: 45 to 60 minutes.

Ingredients:

  • 10oz or 280g Prepared and thinly sliced  Leeks
  • 8oz or 224g  Peeled and cubed Potatoes
  • 1/2  diced Onion
  • 1/2oz or 14g Butter
  • 1/4 tablespoon cooking oil
  • 3/4 pint or 426ml Vegetable stock made with 1 stock cube
  • 1/4 pint or 140ml Milk
  • Pinch of Nutmeg
  • Salt and Pepper to season as required

Method:

  • Sautee leeks and onion in the butter and oil until soft and translucent.
  • Add all the rest of the ingredients apart from the milk.
  • Bring to the boil and then simmer for about 30 mins until the potato is soft and cooked.
  • Add the milk and cook for a further 3 to 4 mins.
  • Cool the soup.
  • Blitz with a stick blender or puree in a liquidizer or food processor.
  • Add seasoning if needed.
  • Serve with a thick slice of your favourite bread.