Leek, Onion & Potato Soup

From Delia's Collection - Soup

pg - 92


Today? Well today was horrendous. Busy all day - answering queries, sending emails to the wrong address (oops), snarky comments from the guy accross the clear cubicle dividors, attempting to recruit new casual staff, and to top it off - my work / employment quarterly review is tomorrow .. a fabulous day all round.

Upon arriving home, C had requested a 'soup' week - after M is away for a conference. I, in a moment of obvious temporary mental 'fuzziness' (for want of a better word) - happily threw away in a statement that I'd be happy this week to live on soup (meaning - wonton / or asian style soups - the clear broth sort). C has jumped onto the bandwagon, and after much deliberation - decreed that I'll cook 'pea & ham' and 'leek, onion & potato soup'.

And yes - I'm 'still' too messy in 'their' kitchen. and they wonder why I don't cook more??!!

Having said all of that .. and managed to clear out some of the nasty vibes that have been held close to my chest all day ... I found this receipe (after a little digging), in a Delia Smith cookbook.

I don't yet know how to make this link look all pretty - and appear as just a few words.. I'll probably learn that later. In the meantime - here's the link.

http://www.amazon.com/Delia-Collection-Soup/dp/0563487305/sr=8-3/qid=1170068958/ref=sr_1_3/105-6798997-1556440?ie=UTF8&s=books

This soup was stunning, simply delicious - rich & creamy without the cream. Flavourful with just the right hint of sharpness from the spring onions. Easily one to make again.

serve with some fresh crusty bread

Ingredients:

4 large leeks (used 2 – and substituted remainder with shallots)
1 onion – medium – finely chopped
2 x potatos – medium – peeled & finely diced
50g butter (2 oz)
275ml milk (10 fl oz)
Salt / pepper

To serve:
1 ½ Tbsp – snipped fresh chives or parsley
2 Tbsp cream or crème fraiche

Method:

Trim the leeks – discarding the tough outer layer – split in ½ lengthways and slice up finely. Wash thoroughly.

Drain well.

In a large heavy based saucepan – gently melt the butter – add the leeks, onion & potatoes – stirring around until they get a nice coating of butter.

Season with salt & pepper – cover and sweat the vegetables over a low heat for approx 15 minutes

Add the stock & milk – bring to simmering point – cover and let soup simmer very gently for approx 20 mins – or until the vegetables are soft.

(Note – if you have the heat too high – it may cause it to boil over).

Blend (after letting cool slightly). Blend to puree

Return soup to saucepan & re-heat gently. Taste to check seasoning. Add swirl of cream fraiche or cream before serving – and spring with freshly snipped chives or parsley.

Note - omitted the cream / creme fraiche - after blending it was creamy enough - and with the households' recent 'health kick' - I decided it would be safer to leave it out.