Thursday, 26 November 2015

Soup: Leek and potato

Ingredients to make at least enough for six
1 onion, peeled and chopped
some butter
a squeeze of garlic puree
1 leek with just the tip and the very outer layer removed if it looks 'manky'- the rest will give great flavour.  Chop and rinse carefully.
1 large potato, peeled and chopped
2 stockpots, vegetable or chicken
a good grating of nutmeg
salt (go easy because stock pots are salty.  You can add more at the end)
boiling water

To add at the end:
2 tbsp dried milk powder
instant mash if needed to thicken

The Thermione way:
put the onion and the butter in the bowl and saute at 100, speed 2 for 5 or 6 mins
Add the leek, the potato, the garlic, nutmeg, stockpots, salt and pepper and top up to the 2 litre mark with boiling water.
Cook at varoma, speed 2 or 3 for 15 mins until the vegetables are soft
Add the dried milk powder.
Zizz until lovely and smooth - it usually takes about a minute on 10
If texture is too thin, add some instant mash and give it another good zizz.  Taste and adjust seasoning if needed.

Serve with some grated cheese and a swirl of cream (not crucial but very nice!)

The normal way
Saute the onion in the butter, add ingredients as above, simmer, covered, for 15 mins or until veg is cooked.
Add dried milk powder
Blend until smooth.
Add mash if needed and blend again.
Taste and adjust seasoning if needed.

Serve as above.

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