back to soup: leek and potato

May 7, 2008

mrB had a wisdom tooth out this morning, bless him. He’s not feeling so good and looks a bit like Popeye. Despite the glorious weather, we’re back on soups because mrB is not allowed to eat solid food for a few days. Luckily, we’ve got plenty of vegetables in our veggie box. So it’s leek and potato for lunch and swede soup for dinner.

 

Serves 2

500g leeks
250g potatoes
a knob of butter
a sprig of thyme
500ml cold water

Cut off the green leafy ends of the leeks and the root end. Starting at the green end, cut lengthways along half of each leek, to make a fan. Run water from the cold tap to rinse away all the dirt that’s trapped between each layer of the leeks. Cut into 2 cm slices. Peel the potatoes and cut into 2.5 cm pieces.

Heat a saucepan and melt the butter. Sweat the leeks and thyme for 5 minutes with the lid on. Add the potatoes and pour on enough water so that the vegetables are just covered. Bring to the boil and simmer for 30 minutes. Blend the soup and season generously with salt and pepper.
 

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