Well the nausea has well and truly taken over my life(!) and in the evening I can rarely bring myself to eat anything but soup 🙁 Not that I’m complaining really – I’ve wanted to be in this position for sooo long – but it isn’t easy not being able to keep much down.
So if I’m going to live on soup – it had better be nice, right?
Phill’s vegetable patch provides one of the main ingredients for this recipe. His potatoes weren’t as big as he’d expected but they taste fantastic. Having never eaten a home grown potato before, I wasn’t sure how much it could impact on flavour but it really does.
We combined them with some store bought leeks (because we didn’t grow them), carrots (because ours got stolen by mice) onions and garlic (because ours aren’t ready yet), to make this splendid soup.
You Will Need:
400 grams of new potatoes – home grown or otherwise 🙂
400 grams of leeks
1 white onion
1 large carrot
2 sticks of celery
2 cloves of garlic
2 chicken stock cubes
a teaspoon of plain flour
a splash of milk
salt, pepper and a little double cream to garnish
- Chop all the ingredients into small pieces as above.
- Thoroughly wash the leeks and slice thinly
- Warm a tablespoon of olive oil in a large pan
- Set the potatoes aside and add all other veg to the pan
- When the onions are see through, add the potatoes and stir well
- Sprinkle over the flour and stir in well.
- Crumble to stock cubes into the pan and pour in boiled water until the vegetables are just covered with some peeping out as below
- Cover and cook for around 15 minutes until the vegetables are soft.
- Add a splash of milk and crush some of the vegetables with the back of a ladle. If you prefer a smoother soup, now is the time to get the blender out!
- Season with salt and pepper to taste and add a little more water if you’d like a runnier consistency.
- Serve with a little double cream.
Do let me know if you try the recipe and what you think 🙂