Post-Christmas we often turn to soup as a way of getting over the inevitable feeling of over-indulgence. For a home-grown homemade ingredient, this time of year is all about leeks for us in the Willow Cottage Garden. So rather inevitably soup du month is leek and potato.
This morning was one of those beautiful winter frosty mornings. Fantastic for walking the dog, but not so great for harvesting a couple of rows of leeks. I always find prepping leeks a bit of a faff to be honest, so prefer to do more han I need when I’ve got the time to do it. The frosty leaks were frozen through. They haven’t been looking so great this year either, but we had plenty for what I needed today.
I use the spade to do some of the rough trimming of the roots and leaves which saves bringing any of the mud (and lumps of clay) into the house.
My hands were so frozen I’ve decided to leave these for when I’ve warmed up a bit and can pop them onto the compost heap.
Next up is cleaning the leeks up for cooking. I usually do this in the sink, and drop the trimmings straight into a bucket.
One thing I’ll never understand is how bits of mud work their way right into the leaves of the leek. It’s impo rant to get the mud out or you’ll end up with gritty soup!
Ingredients (for serving 4-6)
Butter for softening onions and leeks
1 onion, diced
225g/8oz potatoes, cubed
2 medium leeks,sliced
1.2 litres/2 pints vegetable stock
150ml/5fl oz double cream, crème fraîche or a pinch of greated cheddar
salt and freshly ground black pepper
1. Soften the leeks and onions in a pan. Add the potatoes and cook for three to four minutes.2. Add the vegetable stock and bring to the boil. Add seasoning and simmer until the potatoes are soft.
Yum, and now I’ve warmed up, back to the garden!