Friday 19 January 2007

Leek, Potato and Carrot Soup

I can't get enough of this soup. With only about 10 minutes of preparation time, and then about 40-odd minutes of cooking time, it's got to be my favourite soup. I grew up on Leek and Potato soup, and the addition of a carrot or two just adds a little more flavour. In a restaurant, they would probably put a drizzle of cream on the top to improve the presentation, etc., but I'm just as happy to put even more freshly ground black pepper on the top.

I always make enough for about 4 or 5 people as, even if there aren't that many people eating, it keeps for a few days, and I can easily reheat it. Plus, it's something I can never get bored with. You can buy the canned stuff, but it just isn't anything like as nice as cooking it yourself. It such an easy and inexpensive dish.

  • 3 or 4 Leeks
  • 1 or 2 Potatoes
  • 1 or 2 Carrots
  • 1 pint of Marigold Swiss Vegetable Bouillon
  • 0.5-1 pint Water
  • 1 tablespoon butter
  • A couple of Bay Leaves
  • Salt and a generous amount of Freshly Ground Black Pepper
Preparation is the same as with the Leek and Sweet Potato Soup, and then served with some cheese and onion bread.

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