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cauliflower and potato soup
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potato and leek soup Mmmmm. Potato and leek soup. Unseasonal but tasty.
The added loveliness of parmesan brings this soup a taut t-shirt rating. Should you decide to opt for a slurp of butter you might push it out to the strained buckle.
This one needs a blender. Pushing it through a sieve would be ridiculous. Only do that if you hold dinner parties and enjoy using exclamation marks. In the big pan . . .
Boil up everything except the parmesan for about twenty or thirty minutes, or until the potatoes are tender, but before they fade into nothingness. It's marginally better if you fry up the leeks first in butter or olive oil, but you can just chuck the lot in. Blend it, return to a clean pan and add the parmesan. Cheese and blenders should not meet. There is no need for that to happen. Heat it up again and check for seasoning. You can add other stuff of course: peas, smoky cheese, smoked paprika. Some people enjoy nutmeg with this kind of thing, but don't be led astray. This is a fine TV soup, it being rich enough in carbohydrates to allow you to shun the bread and enjoy a meal in a mug. by: adele |
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