In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Leek and Potato Soup
A wonderful natural tasting soup made from leeks and potatoes with a touch of cream. Can be enjoyed hot or cold but I myself prefer it hot with a few reserved buttery cooked leeks as the garnish and a ‘healthy style’ swirl of cream on the top. If wishing to make this soup 100% Vegan, then please omit anything dairy and use non-dairy alternatives.
Preparation: 15 minutes
Cooking time: 30 minutes
Stove top cooking
4 large leeks – washed, trimmed, cleaned and thinly sliced
45g unsalted butter
3-4 small potatoes – washed, peeled and cubed
1.2 litres cold water
Sea salt and coarsely ground black pepper – to taste
300ml single cream – to add at the end
2 capfuls cider vinegar – to add at the end
Prepare the leeks
Wash well, remove the root end and slice thinly. Make sure you use the green and the white part of the leek.
Assemble to cook
In a large saucepan melt the butter slowly over low heat. Do not allow to burn.
Add the sliced leeks, stir and cook for a few minutes until soft and golden. Remove 1 tablespoon for the garnish. Keep this separately for the final garnish when serving.
Now add the cubed potato. Stir well again and finally add the cold water.
Season and bring to simmering point and cook for a further 15-20 minutes or until the potatoes are soft. Remove from the heat.
Liquidise in the blender, adjust the seasoning and return to the saucepan and reheat. IMPORTANTLY – now add the cider vinegar.
Ladle the soup into individual bowls, top with the reserved cooked sliced leeks and swirls of cream. Serve immediately with chunks of fresh bread.
Jules tip To make this soup completely Vegan, omit the butter and cream and use a non dairy alternative. Traditionally chicken stock should be used for the liquid but I find plain water works perfectly well. Just make sure you check the seasoning before serving. For health reasons I like to keep the cream until the end and pour just as a garnish, but if you prefer add after the cider vinegar has been added.
Contributed by: Julia Toon, Jules of the Kitchen
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