LEEK VEGETABLE SOUP RECIPES

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VEGETABLE SOUP RECIPES | BBC GOOD FOOD



Vegetable soup recipes | BBC Good Food image

Cook a warming vegetable soup and be well on your way to 5-a-day. Whether using a soup maker or hand blender, our recipes are simple, speedy and satisfying.

Provided by Good Food team

Number Of Ingredients 1

LEEK & POTATO SOUP RECIPE | BBC GOOD FOOD



Leek & potato soup recipe | BBC Good Food image

Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg

Provided by Good Food team

Categories     Dinner, Soup

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 10

50g butter
450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
1 small onion, cut the same size as the potatoes
450g white parts of leeks, sliced (save the green tops for another soup or stock)
850ml-1.2litres/1.5-2pts light chicken or vegetable stock
142ml carton whipping cream
125ml full-fat milk
the white part of 1 leek
a small knob of butter
finely chopped chives

Steps:

  • Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
  • To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
  • Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

Nutrition Facts : Calories 252 calories, FatContent 18 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.7 milligram of sodium

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