What's good in
February
Best of British
Brussels sprouts
Cabbage
Chicory
Jerusalem artichokes
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Purple sprouting broccoli
Rhubarb (forced)
Spring greens
Swede
From abroad
Blood oranges
Grapes
Lemons
Lychees
Passion fruit
Seville oranges
February
Best of British
Brussels sprouts
Cabbage
Chicory
Jerusalem artichokes
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Purple sprouting broccoli
Rhubarb (forced)
Spring greens
Swede
From abroad
Blood oranges
Grapes
Lemons
Lychees
Passion fruit
Seville oranges
Leek and potato soup
Ingredients
The white of 4 leeks sliced about 500g in total (Save the green tops for a stock)
300g white sliced potatoes
2 cloves of garlic
50g butter
1.5 ltrs Vegetable, chicken or fish stock
250 ml cream
Salt
Fresh ground black pepper
Small bunch of chives
Serves: 4
Instructions
Leeks can often be gritty. They need washing well. Do this by splitting each leek from tip to tail. Run each half under the cold tap making sure to rinse them well up around the tops. You can remove the outer layer if necessary. Slice the leeks.
Peel and slice the potatoes to about 5mm thick, peel and slice the garlic cloves.
Pull out your favourite soup pan, put it on a medium heat add the butter and allow to foam. Add the prepared vegetables to the pan. Cook for 10 – 15 mins until soft but not coloured.
Add the stock (a good fish stock works particularly well here) to the soup base. Bring to the boil and simmer for 10 mins until potato is cooked.
Puree soup well until smooth and creamy. I find that jug blenders are the best tool for this job.
Return the soup to the pan. Add the cream, salt, pepper and chopped chives.
Bring gently back to the simmer.
Serve with buttered bread and slabs of cheese.
Or iced, like a classic vichyssoise with ½ dozen Oysters on the side
The white of 4 leeks sliced about 500g in total (Save the green tops for a stock)
300g white sliced potatoes
2 cloves of garlic
50g butter
1.5 ltrs Vegetable, chicken or fish stock
250 ml cream
Salt
Fresh ground black pepper
Small bunch of chives
Serves: 4
Instructions
Leeks can often be gritty. They need washing well. Do this by splitting each leek from tip to tail. Run each half under the cold tap making sure to rinse them well up around the tops. You can remove the outer layer if necessary. Slice the leeks.
Peel and slice the potatoes to about 5mm thick, peel and slice the garlic cloves.
Pull out your favourite soup pan, put it on a medium heat add the butter and allow to foam. Add the prepared vegetables to the pan. Cook for 10 – 15 mins until soft but not coloured.
Add the stock (a good fish stock works particularly well here) to the soup base. Bring to the boil and simmer for 10 mins until potato is cooked.
Puree soup well until smooth and creamy. I find that jug blenders are the best tool for this job.
Return the soup to the pan. Add the cream, salt, pepper and chopped chives.
Bring gently back to the simmer.
Serve with buttered bread and slabs of cheese.
Or iced, like a classic vichyssoise with ½ dozen Oysters on the side
