Made a delicious soup for you this week, I rather enjoyed it and it was very easy. I filmed a demo for this one, the video is available at the bottom.
Roasted Leek and Potato Soup
3 small leek
4-5 medium carrots
6 potato- yellow or red
2 stick celery
4 cloves garlic
5-6 cups stock
Shallot – diced
Chilli – diced
3/4 cup cream
Chopped Chive – 1/2 tbsp per bowl
Chop all vegetables other than chilli and shallot into 1 inch pieces and toss in olive or canola oil with salt,pepper, and some caraway seed. Roast this on pans at 400f for 30m or until everything is soft and starts to brown.
Once the vegetables are roasted, add olive oil or butter to a hot pan and saute both the chilli and Shallot. When they have started to brown, deglaze the pan with some stock and add the roasted vegetables. Stir it up, and add the rest of your stock. Simmer the vegetables until everything is hot and soft. This does not take very long.
Remove from heat and either use an immersion blender or take the vegetables out with a slotted spoon to blend. When the mixture is smooth (with a few vegetables left in for texture) put back on the heat. I like using an immersion blender as it is faster – I don’t have to take things out, and I don’t have to wait for it to cool.
Add cream slowly, Stir, wait for it to come back to heat.
Serve in bowls garnished with Chopped Chive or Parsley. Good on it’s own or as a side!
Hope you enjoyed,