Leak, potato and carrot soup

The reason I visited Flitton Hill Farm Shop today was primarily to buy lunch for Jim and I, and to get some staples for the week.

My favourite vegetable is leeks, so I love this time of year. The leeks I bought today were not only grown and sold in Flitton, they were consumed in Flitton and lovely they were too.

For information of what is in season and what is being grown at Flitton Hill Farm Shop visit their website or alternatively try http://www.eattheseasons.co.uk/ where many seasonal recipes can be found.

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At the moment my husband and two of my daughters are enjoying the homemade soups. (Emily is still refusing to try :-() I love the comments I am getting about the smell of the cooking, and the joy of watching it all disappear. We waste far too much food in this house and that needs to change.

I have been making soup for years. My mother quite regularly makes soups and I think it was from her that I learnt how to make them. I can’t remember ever trying to make one from a recipe in a cookery book or from the Internet. The soups I make are not runny. They are thick with fresh vegetables. It’s the only way I know how to make soup and I much prefer it to soup from a can. They are most definitely a good source of fibre in our diets.

So this is how soup is currently made in my house but in time this may change.

Ingredients

5 Local potatoes
1/2 Organic Onion
Approximately a tbsp. of local rapeseed oil
3 Leeks
2 Carrots
500ml of Organic Vegetable stock
500ml of hot water

1. Peel chop and prepare vegetables for cooking.
2. Heat oil in large saucepan; add the onion and the leeks and sauté until softened.
3. Add vegetable stock and hot water.
4. Add potatoes and carrots. Bring to the boil and leave to simmer for 20 minutes until the potatoes are soft when pricked with a knife.
5. Remove from stove and blend with a hand blender adding more hot water if required for consistency.

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