Continuing the potato loving... making soups is a new venture for me, ever since I stumbled across the Covent Garden Soup recipe book a few weeks ago - they are ridiculously easy to make and you really can put whatever you want in them, great for clearing out the cupboards. Plus, they freeze well. I use my leftover takeaway boxes to make servings and keep them in the freezer. Perfect for a cold autumn evening - plus if you're a bit of a tidy-nut like me, it's quite therapeutic to 'waste not, want not.' This recipe came about after making a standard leek and potato soup, and wanting a little more punch/flavour..
(for 4-6 portions)
. 1 tablespoon of vegetable oil
. 1 large onion - preferably a few days old for additional sweetness
. 225g/8oz of boiled-till-soft potato (sweet potatoes work brilliantly too)
. 2 large leeks - sliced
. 2 pints of vegetable stock - homemade is best, but if bought buy fresh not granulated/OXO
. 150ml of cream, creme fraiche or unsweetened yoghurt
. Salt and ground black pepper
. 100g of pancetta (bacon and salted ham works well too)
Preparation time: 20 minutes
Cooking time: 20 minutes
Having boiled the potatoes, heat the oil in a large saucepan and lightly fry the pancetta and onion (and spice if you wish - suprisingly cumin or a pinch of cinnamon tastes amazing). Add the leeks and potatoes after 2 minutes. After a few minutes more (when the ham is cooked pink and the onions are softening) add the vegetable stock and allow to boil. Simmer until the vegetables are soft/tender - test using a fork.
Pour mixture into a new, clean pan and add the cream/yoghurt. With an electric blender (you will definitely need one of these, for sanity's sake) mix until ingredients are altogether. Heat until cooked through, and serve.
South Molton St Starving