|Fresh vegetables from Rocket and Rhubarb|
It is just what you need to warm you up and at no great expense. All fresh vegetables have been purchased from Rocket and Rhubarb!
This recipe is so easy even my husband can make it, and so, he has. There was even enough time for him to watch this afternoon's rugby.
- 2 Large leeks
- 450g potatoes (approx. 4-5 medium size potatoes)
- 1 tbspn vegetable oil
- 50g butter
- Freshly milled black pepper
- 2 tbspns plain flour
- 2-3 tspns of freshly chopped thyme or 1 tspn dried mixed herbs
- 1 pint semi-skimmed milk
- 1 chicken stock cube made up to a pint with hot water
- Salt - 1 tspn
- Take the leeks and remove a few of the thick, outer leaves and cut the ends off. Using a large knife slice the leek in half, length ways. Wash thoroughly and chop the leeks into slices.
- Peel the potatoes and cut into large chunks, no need to be accurate with this one!
- Melt the butter and oil in a large pan adding the chopped leeks and potatoes. Stir and gently fry for five minutes, add the freshly chopped thyme or dried herbs.
- Keeping the pan on the heat add the plain flour to the vegetables and stir well ensuring all flour is mixed evenly throughout.
- Gradually add the stock and the milk to the pan, stirring all the time. Bring this to the boil then reduce the heat to a gentle simmer for 20 minutes or until the potatoes are thoroughly cooked. Stir every now and again.
- At this point you can totally blend the soup, mash it lightly for a rougher texture or leave as is according to your personal preference. Do not forget to add salt to taste.
- Your freshly made soup is now ready to eat or freeze for another day. Enjoy!
Cooking time: 30 minutes