Seasonal Recipe Leek Soup

Seasonal Recipe Leek Soup

 

There is not much left in my vegetable garden at this time of year, but it is time to harvest the remaining leeks and cook up a delicious thick soup

Ingredients

50 g butter

1 large white onion, peeled and chopped

6 good sized leeks, washed and cut into  2.5 cm pieces

1 stick celery, chopped

3 medium sized potatoes, peeled and chopped

1 rounded tablespoon curry powder

1.1 litre chicken stock (I sometimes use 1/2 milk, 1/2 stock)

Salt and freshly ground black pepper

2 x shallots, peeled and sliced (fried to serve)

Handful smoked lardons (fried to serve)

Method

Melt the butter in a saucepan, add the chopped onion and cook gently for about 10 minutes until the onion is soft

Add the sliced leeks, chopped celery and potatoes and cook for a further 4-5 minutes, stirring occasionally

Stir in the curry powder, cook for 2 minutes and then add the stock

Bring the contents to the boil and then simmer for 30-45 minutes until the potato is soft

Remove from the heat and cool – then puree in a blender or even easier and less washing-up, whizz with a hand blender in the saucepan

Season to taste

Serve with crispy fried shallots and fried lardons on top