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  • Seasonal recipe No 13 – Leek, onion and potato soup

    Posted on September 25th, 2009 Trish No comments

    A bit of a classic from Delia Smith’s Cookery Course. And if the Indian summer continues, serve it chilled and call it Vichyssoise!

    leeks-camel csa 17-02-08Serves 4-6

    Preparation time: 15-20 minutes
    Cooking time: 45 minutes

    Ingredients
    4 large leeks
    2 medium potatoes, peeled and diced
    1 medium onion, chopped small
    850ml light chicken or vegetable stock
    275ml milk
    50g butter
    2 tbsp cream
    1½ tbsp fresh snipped chives or parsley
    salt, pepper

    Method
    Trim the tops and roots of the leeks, discarding the tough outer layer. Split in half lengthways, slice quite finely and wash thoroughly in two or three changes of water. Drain well.

    In a large, thick-based saucepan, gently melt the butter. Add the leeks, potatoes and onion, stirring them all around so they get a good coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. You don’t want them to brown. 

    Add the stock and milk, bring to simmering point, put the lid back on and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft. If the heat’s too high, the milk may boil over. Now either liquidise the lot or press through a sieve.

    Return to the saucepan and reheat gently, tasting to check the seasoning. Add the chopped herbs and add a swirl of cream just before serving.

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