Monday, 22 April 2013

Carrot, Leek and Potato Soup

 Soup has a special place in my heart. It makes me think of childhood and snow and freshly made bread rolls and Fridays, and this particular soup is one of my favourites. It's Mum's recipe, and I've lost count of the number of times I've made it at uni - though yesterday we made it at home with THIS LEEK from the garden:

Impressive, right? But onto the soup.

Ingredients: (serves 4)
- 500g leeks
- 2 large carrots
- 250g potatoes
- 25g butter
- 550ml water
- 1 Oxo cube
- 300ml milk
- ½tsp grated nutmeg
- sprig fresh thyme
- salt and pepper, to taste

1. Wash and chop the leeks, and peel the carrots and potatoes before chopping those too. Aim to have the pieces all the same size - that way they'll cook at about the same time.
2. Melt the butter in a very big saucepan or stock-pot, before adding the veg. Cook gently for about 10 minutes until it's softening, then stick everything else in. I should mention that this is the easiest recipe in the world.
Tip: with the thyme, you don't need to bother picking the leaves off as they'll fall off by themselves as it cooks, then you can just take out the stick (so make sure you don't have teeny little sticks if you're doing it like this). I'm calling this trick 'a thyme saver'. Oh yes I did.


3. Mix it all together, then stick the lid (or some tin foil) on and cook for about 30 minutes, until all the vegetables are properly softened.
4. Take out your thyme sticks and blend until smooth-ish, then serve.

This soup freezes brilliantly, so any leftovers can be saved for a rainy day. Or a day with essays due and no time to cook, though I tend to find that's when I do the most cooking... sure that's just coincidence.


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