I recently remembered this soup, haven’t made it for while, but about the only thing left for picking in the garden are leeks and very sorry looking they are too, but fine for soup.
This started off as a baby food recipe that a friend told me and it was loved by my kids, but all you need to do is add more stock and voila, soup for the rest of the family.
Once again I’m very vague with measurements possibly because I work in a laboratory measuring tiny volumes, like 5 microlitres, all day long, so I can’t really be bothered at home. Another thing is, although I’m metric at work I really am imperial in the kitchen. It’s much easier to think in grams and litres (micrograms that is) at work and pints and ounces at home. Strange, but surprisingly common among the older lab workers.
Leek, potato and pea soup.
3-4 leeks washed and sliced
2-3 potaotes (a floury variety preferably), peeled and cut into 1/2 inch dice
Approx 4oz (100g ish) frozen peas
2 pints of stock
butter or oil (I prefer butter)
thyme and seasoning
Gently sweat the leeks in the butter until softened slightly but do not allow to brown as this will give a bitter taste add the potatoes and stir around for a while then add the stock, bring this up to a simmer for around 10 minutes then add the frozen peas and the thyme. Simmer for a further 5 minutes but not too much longer as the peas will lose the colour. Adjust the seasoning to taste.
I prefer my soups blended normally but DH doesn’t so I compromised by part blending it so there weren’t any big chunks of potato left but the peas were still whole.
This soup has a lovely green colour (or so I think) and DH said ‘It tastes a lot better than it looks’ . High praise indeed.
I really must learn how to add photos coz I’m jealous of all the other lovely blogs I’m looking at – not that I’ll be in that league. I might try to send this to No Croutons Required http://foodandspice.blogspot.com/2008/02/no-croutons-required.html This may or may not work but what the heck?