Chop 3 or 4 leeks and roughly the same amount in weight of potatoes. Purists use only the white part of the leek but I’m not fussy about using it all, unless perhaps I’m hosting a dinner party.
Put a knob of butter in a pan on a low heat. Add the leeks and potatoes and sauté for a few minutes. Add about a litre of vegetable stock, or just enough to cover the leeks and potatoes. Bring this to the boil and simmer until the potatoes are tender. Season and blend.
If you want a richer soup add some cream just before you blend.
Put around 1kg of skinned and quartered fresh tomatoes into a roasting tray, season well and roast for 30 minutes at 200c (to skin the tomatoes simply pour over boiling water and leave for a minute before peeling). Next, sauté 6 chopped smoky bacon rashers and when the fat is released add 3 chopped garlic [...]
There’s nothing like roasted chestnuts at this time of year, I adore them. This soup really brings out their flavour and I think it’s equally good as a special starter for guests or just a solitary comfort. Continue reading….
Well it may not be quite winter but it’s certainly starting to feel like it. This will warm you up. Ingredients2 red onions2 tomatoes1 red pepper1 carrot1 parsnip1 large field mushroom1 potato1 crushed garlic clove1 litre vegetable stock Chop the onion and sauté in olive oil for about 5 minutes. Add the garlic and cook [...]
One of my favourite soups is roasted garlic and tomato (the roasting deepens the tomato flavour) but when I have really good vine tomatoes I want to make the most of them with a fresh tasting soup like this one. Sauté 2 or 3 chopped garlic cloves for a few minutes in a generous amount [...]
Rob is out tonight so it’s just me for dinner. I had a butternut squash in the fridge so made a thick, creamy soup with it. I would usually roast the butternut squash but tonight I’d been to the gym, time was getting on and I was hungry so I thought I’d try it another [...]
