I have become completely addicted to making soup this winter, after having discovered how easy and quick it is to do. It's also unbelievably economical - one big pot of soup normally lasts us for three or four meals, if I serve it with bread and a salad. I just freeze whatever we don't eat on the first evening and there it is - instant dinner!
It really is the best thing to eat in winter - warming and filling, but you don't go to bed feeling like you've had a huge meal. And considering the snowy weather we are having in much of the country, the cold is back for the time being and it's definitely soup weather!
This morning I made a pot of Leek and Potato soup from Marlene van der Westhuizen's book Delectable. Below follows the recipe, although I've made some additions and changes of my own.
200g sliced bacon
2 cloves of garlic
60g butter
6 leeks, sliced and rinsed thoroughly
6-8 potatoes peeled and sliced
1,5 litres chicken stock
seasoning to taste
fresh parsley or thyme to garnish
Fry the bacon until crispy and set aside.
Melt the butter and cook the garlic and leeks until softened.
Add the potatoes and the chicken stock, and allow to simmer until the potatoes are soft.
Blend the soup until smooth and add the bacon bits.
Serve warm with oven-fresh bread and salad.
Tuesday, July 26, 2011
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