Leek Soup After getting back from an incredibly indulgent holiday in France I felt that I needed an injection of goodness... So we stocked up on lots of fruit and veg and started our mission with a light soup!
For the vegetable stock 1 carrot, grated 1 onion, grated 2 sticks celery, grated 2 garlic cloves, roughly chopped salt and pepper stalks from a small bunch of parsley
For the leek soup olive oil 1 onion, finely chopped 200g/7oz floury potatoes, peeled and chopped into cubes 350g/12oz celeriac, peeled and chopped (I used carrots) 1 sprig thyme, leaves only 4 leeks, finely sliced sea salt and freshly ground black pepper 1 small bunch chives, finely chopped Preparation method... To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup. Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened. Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender. Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green. Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage. Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives.
It is a great tasting soup, I like mine chunky so I took out half the veg and blended the other rest. Florence absolutely loves it! I bulked hers out with pasta and she asked for 3 helpings...