Friday, November 02, 2012

Provencale Leek and Potato Soup. (Very easy)

Have you ever heard potato soup described as "Light and Refreshing?" - No? Well read on.

I've made potato and leek many times. It's probably one soup that most people have tried from supermarket, in food establishments and possibly made at home. Because the ingredients are cheap and it's easy to make.
The problem I have with it is that if it's thin it lacks flavour and texture. If it's thick then it can be like gloopy porridge, the taste is there but the look is not very appealing.
My aim with this recipe was to create a light and flavoursome soup that looks appealing. 

One thing for sure. I wanted to eat this as soon as possible.
(From the allotment this morning)

Served with a little Greek yoghurt and a little grating of turmeric.
There was also a medium sized onion with this

Sauté The leek, onion and  celery till soft.

Chopped Bay, thyme, garlic and turmeric.
Herbs Added to the pan
Potatoes finely diced.
added to the pan and softened just a little.
Beurre mani to thicken a little. Made in the pan.
allow the flour to cook a little in the butter.
Start adding a little stock to the pan to open dissolve the Beurre mani.
One the Beurre mani is incorporated you can add the rest of the stock.
There wants to be more stock than solids.
Allow to simmer until the potato has just a little bit left to it.
Remove three quarters of the vegetables from the pan.

Liquidise (I use a stick blender) It doesn't need to be smooth.
Add back to the pan and mix.
Plenty left for a further 4 portions.


2 medium Leeks; Sliced
4 medium Potatoes; diced finely
4 sticks Celery; chopped
1 medium Onion; chopped
1 clove Garlic; chopped
2 cubes Chicken Stock; you may use any stock you choose
2 leaves Bay leaf; Finely chopped, If you can use day old fresh leaves
1 sprig Thyme; Chopped, Use dried if you don't have fresh
1 thumb / teaspoon Turmeric; Use powder if whole not available.
1 knob Butter
1 tablespoon Flour; plain flour
1 to taste Salt
1 to taste Freshly ground pepper; Use white if you wish.
1 tablespoon Olive oil; for sautéing or your preferred oil.
1 Litre Water; add to required consistency and volume


Prep the vegetable and herbs as per the ingredient list.

Add a table spoon of oil to a large sauté pan.
Combine onion, leeks, and celery in a large pan and soften.
Add the herbs and mix.
Add the potatoes and soften a little.
Add a salt and pepper. More can be added to the finished soup if required.
Make a well in the pan. 
Add the butter and flour and cook out the flour to make a Beurre mani.
At this point I add the crumbled stock cubes to the Beurre mani and combine.
Start adding water to combine with the mix and stir to combine.
Add the rest of the water. Use your judgement on the amount.
Simmer until the potatoes just have a little bite left.
Remove 3/4 of the vegetables and blend (I use a stick blender)
Add back to the pan and mix.

Serve with freshly baked croutons, a dollop of Greek yoghurt and the obligatory sprig of parsley

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