Monday, November 17, 2014

Leek and Potato Soup

Photo and original recipe from Jamie Oliver

Recipe from my sister Chenae (who got it from Jamie Oliver's Food Revolution cookbook -- I'm posting the recipe because the only one I can find online uses UK measurements.) So simple and so good!

2 carrots
2 celery stalks
2 medium onions
1 lb leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 lb potatoes
olive oil
sea salt
freshly ground black pepper

Peel and roughly slices the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them in 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling.

Place a large saucepan on a high heat and add 2 Tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

To serve:
Season with salt and pepper. Serve as is, or pulse until smooth using an immersion blender. Divide into serving bowls. "Usually eaten hot, it's also surprisingly delicious eaten refrigerator-cold on a summer's day with a  squeeze of lemon juice and a dollop of natural yogurt."

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