The classics keep coming back, and for good reason! Here’s another 70’s soup…
Fresh from the garden: leeks, celery, onion, potatoes, garlic, thyme
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
|
Ingredients:
|
What to do:
- Fill the kettle and set to boil.
- Wash the leeks, slicing open half way to wash off all the dirt, slicing off the very end of the roots and the really spiky green parts of the leaves and discarding. Chop into 1cm rings or slices.
- Peel and chop the onion and garlic cloves.
- Peel the potatoes under running water and chop into 2cm cubes.
- Wash and shake the celery dry and chop into thin slices, including the leaves.
- Wash the thyme and gently dry it in a piece of paper towel.
- In the stockpot over medium heat, place the butter and melt. Add the onion and gently cook for a few minutes, and once translucent add the leeks, garlic and celery. Cook for a few minutes until everything softens slightly.
- When the kettle has boiled, carefully measure the boiling water into the jug and stir in the bouillon. You may need to do this in 2 lots.
- Add in the potato, the bouillon (or stock) and the sprigs of thyme. Bring to the boil and simmer for about 10 minutes until the potato is tender and cooked through.
Remove from the heat, and remove the sprigs of thyme from the pot. - Blend until the soup is velvety smooth and perfect. Stir through the cream and ladle into bowls.
Notes: What does translucent mean? What is bouillon and what is it made of?
The Bondi Cook 