Simple Potato and Leek Soup!
An interesting legend I read at Food tales about the origins of the old Leek, is that back in the day- 640 AD that is- during the invasion by the Saxons, King Cadwallader ordered his Welsh soldiers to identify themselves by wearing the leek vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field.
Apparently the mighty strength of the leek was all a bit too much for the Saxons who lost to the Welsh, and since then the Welsh have proudly eaten this vegetable as a part of their national pride. Talk about a vegetable conquering all! So to get some vegetable strength you know what you need to try!
Potato and Leek Soup
Ingredients: 3 leeks, 2 potatoes (such as Sebago), 4 cups water, 1 ½ cup vegetable stock, sea salt and white pepper.
Steps: Wash the leeks well. Cut off the ends of the leeks and the tops of the shoots which are hard, then cut in half. Separate the shoots and wash again. Chop the leek shoots roughly and put into a saucepan with the water over high heat. Peel the potatoes and chop roughly and add it to the saucepan. Bring to the boil. Then reduce heat to low, cover and simmer for 30 minutes. Bring to the boil again for 5 minutes or until the potato is soft.
Cut the leek, potatoes, boil and blend!
Blend the potato and leek mixture until smooth. Then return to the saucepan, add the vegetable stock, salt, and white pepper. Bring to the boil, then it is ready to serve!
Serve with a dash of cream for a creamier taste!
Serves 6.
