The following ingredients will make 6 to 8 portions;
- 4 medium size leeks
- 1 medium onion (roughly diced)
- 2 medium to large potatoes (cubed)
- 1 clove garlic crushed
- 1 litre of water
- 1 stock cube (chicken or vegetable)
- Few sprigs of rosemary
- Slice of butter
- Salt
Method
- Slice the leeks open lengthways and rinse. Remove the green tops and put to one side for later. Slice the rest of the leeks.
- In a saucepan, heat the onion, garlic and butter for 2 to 3 minutes over medium heat. Add the potato, then add the sliced leek and half of the rosemary. Continue heating the ingredients for a few more minutes, stirring with a wooden spoon as you season lightly with salt.
- Add the water, bring to the boil and simmer, then add your stock cube. While this simmers, chop the green of the leek into thin strips.
- When the potato is cooked and soft, add the green of the leek and the remaining rosemary. Bring back to the boil for 3 to 4 minutes and then liquidise your soup. A jug blender is best but a hand liquidiser will also work well.
- The soup should be a vibrant green colour with a fresh flavour. Adding a small bit of lemon juice at this stage helps to bring out the flavour.
Chef’s tip: if you wish to subsidise the water and stock cube with your own homemade stock simply save the bones from cooked chicken, add water & simmer for approximately 3 hours.
