Spring Break has come and gone. After a visit to the seaside and then to a rental by Lake Conroe, the kids are back in school, the weather has suitably warmed up and I have just recovered from a lovely bout of food poisoning.
*record player comes to a screeching halt*
Just the thing to mar an otherwise lovely few days. And food poisoning puts you off food completely, let alone food blogging. But the right antidote was a lovely cup of the simplest of soups. To boot, after the weather unexpectedly got chilly last weekend (in the middle of SPRING!), I reached for this warm and comforting potato and leek soup from a cookbook called Irish Pub Cooking.
Just the thing for when the weather is awful outside.
Or when solid food makes you want to hurl.
Take your pick.......
Leek & Potato Soup (adapted from Irish Pub Cooking)
Small tender leeks are better than the huge ones. In either case, remember to seprate the stalks and wash the leeks thoroughly, there is usually dirt trapped in every crevice.
2 Tbsp butter + 2 Tbsp oil
1 onion, chopped
3 leeks sliced
2 medium sized potatoes cut into small cubes
3.5 cups vegetable stock
2 cloves garlic mashed with a little salt
1/3 cup light cream (for garnishing)
2 Tbsp fresh chives or parsley (for garnishing)
salt and pepper to taste
1. Melt the butter in a large saucepan over medium heat, add oil, and then saute onions, garlic and leeks for 2-3 minutes or till they become soft, but not brown.
2. Pour in stock, bring to a boil, reduce heat and then simmer for about 15 minutes.
3. Use an immersion blender or transfer to a blender and pulse in bursts for a hearty texture, or process until smooth.
4. Return the soup to the pan and season with salt and pepper to taste, reheat and serve in warm soup bowls.
5. Add a little swirl of cream and garnish with snipped chives or parsley.
This recipe heads off to Joanne who Eats Well With Others and is hosting Regional Recipes - Ireland. Slainte! Boy, do I need some of that...