Ingredients: (6-8 servings)
- 3 large leeks
- 2 small onions (fine chop)
- 2 cloves garlic (very fine chop)
- 2 med potatoes diced
- 2-2.5 cubes chicken stock (dissolved)
- Salt & pepper to taste
- 1 tbsp Butter
- 1/3- 1/2 cup semi-skimmed (1%) milk
- 2 small onions (fine chop)
- 2 cloves garlic (very fine chop)
- 2 med potatoes diced
- 2-2.5 cubes chicken stock (dissolved)
- Salt & pepper to taste
- 1 tbsp Butter
- 1/3- 1/2 cup semi-skimmed (1%) milk
Method:
1. Leeks: chop off base (1cm), chop dark green parts off, peel outside layer if too muddy and wash throughly. Cut in half lengthways & fine chop (1/2cm slices). If very muddy, wash all & drain well.
2. In a large pan (non-stick is good), heat 2-3 tbsp oil & sautée garlic, onion, leeks 8 mins (stir, half cover and don't let burn) Med-high heat (8)3. Boil 1.5l water. Crush stock cubes in a small bowl, add a little water to dissolve & add to large pot.
4. Add leeks, potatoes, salt & pepper to pot, bring to boil, then lower heat (6).
Simmer 10-20 mins +
5. Add butter (optional) & milk to thicken (whatever % you have)
6. Taste and add more stock/seasoning salt if necessary. Can be enjoyed hot or cold, tastes even better the next day!
Extra options:
Can add bacon substitutes (chicken, turkey, beef) - fry beforehand until soft to garnish
Can also add pasta (tiny acini de pepe or normal rotini twists), grains, wheat puffs.
*Be prepared with a sharp knife for this recipe!! (Shashi's original recipe)
Variation: Add one carrot chopped and add with the potatoes. Grind half the cooked veges in a blender and add back to the soup. Can add some chilli pdr and jeera to suit your taste. Otherwise this is a typical british soup with only salt and pepper added,!
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