I can see the end of winter. I think.
I’m sorry carefree, sun-kissed, golden-haired sun goddesses. I do not function properly in the summer, I don’t know what to cook, wear or do. As soon as any sign of cold peeks its head out I start functioning like a real person in the real world again. For instance this recipe right here; just off the top of my head (based obviously on 17 years of living in the depths the icy north; aka Scotland) I just cannot think that way with salad or any kind of cold foods. My brain works well in the cold; puddings, soups, stews, roasts and layering. Also I think I study better in the cold dark weather.
I think I just came out as a yeti?
Anyway, soup is amazing.
Leek and Potato Soup
1 Clove Garlic
1 Brown Onion
2 Rashers Bacon
1 Teaspoon of Thyme
1 Large Leek
1 Litre of Chicken Stock – I used Campbells Chicken stock, but If you make your own that’s pretty awesome!
5 Small Potatoes or 3 Medium
1 Tablespoon of Parmesan
Salt and Pepper to Taste
Heat olive oil in a large pot, enough to thoroughly cover the onions and soften the leeks, roughly 3 tablespoons. Dice onion and garlic and add to heated oil.
Cover with the rest of the stock and stir.
Cover all the luscious green goodness with a lid and simmer for half an hour.
I hope you’ve read all of this in a Welsh accent; did you know leeks are the national dish of Wales?
Hopefully after that half an hour the potatoes are soft! Mash them up a bit.Add the parmesan at this point, freshly grate it!Making sure you have a deep pot so you don’t get splattered, blend the soup with an immersion blender. I had to change pots, that’s totes cool.
Serve with chopped crispy bacon and fresh crusty bread. Ah-mazing.I’ll admit I probably didn’t invent this (read: definitely didn’t) however these are all my measurements and I did this off the top of my head.