Discussion
I've not made leek soup before but it seems pretty simple here http://www.cookuk.co.uk/soup_starter/leek-potato-s...
Are there better recipes though? Any tips? Can or should you use much of the leaf? Tbh I'd prefer something less thick, as long as it freezes.
Thanks
Are there better recipes though? Any tips? Can or should you use much of the leaf? Tbh I'd prefer something less thick, as long as it freezes.
Thanks
Play on words her's one that uses sweet potato!
http://uktv.co.uk/food/recipe/aid/515324
If you don't want either soup to be lumpy then blitz for longer and thin down with either a little water or stock.
You can use nearly all the leek as you are going to blitz it.
http://uktv.co.uk/food/recipe/aid/515324
If you don't want either soup to be lumpy then blitz for longer and thin down with either a little water or stock.
You can use nearly all the leek as you are going to blitz it.
Where to begin... the basic recipe looks fine. Everyone has their own version or take on it so each is as good as the next.
I can think of half a dozen ways of doing leek and potato soup and they all taste great. Some will take 10 minutes others take hours. Key is being able to blitz the soup properly. IME a food processor isn't good enough, maybe a blender might improve it but key to all fine soups is to then pass it through a a sieve or easier, a chinois if you have one.
Colour with L&P is key and this is where the skill creeps in. A twinned soup of leek (bright green) and potato (white) soup is fun. A muddy grey sludge isn't. For this reason I *sometimes* cook a white soup base, blanch and cool the coloured element of the soup then add this to the cooled base and blitz/pass. This can then be reheated when required and you get a very vivid fresh looking soup with clean flavours.
I can think of half a dozen ways of doing leek and potato soup and they all taste great. Some will take 10 minutes others take hours. Key is being able to blitz the soup properly. IME a food processor isn't good enough, maybe a blender might improve it but key to all fine soups is to then pass it through a a sieve or easier, a chinois if you have one.
Colour with L&P is key and this is where the skill creeps in. A twinned soup of leek (bright green) and potato (white) soup is fun. A muddy grey sludge isn't. For this reason I *sometimes* cook a white soup base, blanch and cool the coloured element of the soup then add this to the cooled base and blitz/pass. This can then be reheated when required and you get a very vivid fresh looking soup with clean flavours.
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