This is one of the first ~proper~ (i.e. from scratch) things
I ever cooked and you just can’t go wrong with it. I’ve based my recipe on the
one featured in 400 Soups.
UK-grown leeks and potatoes* are available most of the year and last week I
managed to get mine from South-East Scotland :)
Serves approx 6 (freeze any leftovers!)
I always make Alex chop the onion :p He wears contacts!
Ingredients:
75g butter or oil
2-3 leeks, chopped
400g potatoes, chopped
1 onion, chopped
2 pints vegetable stock
Salt and pepper to taste
Method:
1. Heat up the half the butter or all the oil in a large pan
then add the onion and leeks. Gently cook for a few minutes until they’ve
softened up.
2. Mix in the potatoes and cook for a further few minutes.
3. Add the stock, cover, and bring to the boil. Reduce to
simmer for 30 minutes.
4. Add the salt, pepper, and left over butter if using.
Optional – take off the heat and liquidise all/part of it for a smoother soup
(I like to whiz up a little bit of it to make it thicker).
To find out more about what fruits and vegetables are in
season check out this amazing interactive calendar!
I have one of Liz Cook’s wall charts on my kitchen window but like to use this
electronic one too.
*Maincrop potatoes are generally harvested October-December
but they can be stored for months so although not technically ‘seasonal’ (it’s
nearly March now!) I’d still say this counts as a Seasonal Scotland dish!
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