16 September, 2011

Spring - hip hip hooray! - Soup

Watercress Leek and Potato Soup
 From The Kitchen Garden

I love my kitchen garden and always feel so good when digging out some fresh carrots or leeks in the late afternoon, I like it especially when I can almost make a whole meal from the garden, like a spring vegetable soup or a vegetable lasagne and whipping up an omelette or a rhubarb clafoutis, so good!

What I really love about the kitchen garden more than anything else is sharing, of the 'getting and the giving' the latter is far more pleasurable.

It's time to start planting again and cutting back on the rocket that is going crazy.Some things just sneak up on you and before you know it, you'de better start chopping back, like the watercress  I discovered this morning going mad! So I will make a watercress and leek soup, I think it would be nice for a change, with some  croutons and replace the chives with  pesto.
Incase you're wondering if I have a stream running through my kitchen garden, the answer is no! but watercress grows very well in moist soil.

60g butter (low fat or light olive oil is ok)
2 leeks finely chopped ( 2 onions if no leeks available)
600g potatoes, chopped
1200 ml vegetable or chicken stock
1 kg watercress, trimmed and chopped
200 ml cream
300 ml milk (replace cream and milk with semi skimmed milk for waste watchers!)
freshly grated nutmeg, use sparingly
salt and pepper
4 tbs chopped chives

*Wash the watercress well in cold salted water twice.
 If watercress is unavailable there are numerous green leafy vegetables that you could replace this soup with, my favourite is english spinach, I would omit the nutmeg and add some fresh thyme.

This recipe is especially for Sarah in the UK.

1. Melt the butter in a large soup pan and add the leek.
2. Cover pan and simmer until the leek is softened but not browned.
3. Add the potato and vegetable stock and simmer for 20 minutes, or until the potato is tender.
4. Add the watercress and cook for a couple of minutes.
5. Remove the soup from the heat and leave to cool for a couple of minutes, using a  stick blender,  blend until smooth . Alternatively pour soup into a processor and blend, less mess the other way!
6. Bring soup gently back to the boil and stir in cream and milk.
7.Season with nutmeg, salt and pepper, garnish with chives.


1 comment:

  1. Good morning darling, this looks wonderful, I love the dishes. :-)) With our cool damp weather we had cheesy potato soup... soups must be the meal of the day. Thank you for sharing the recipe. hugs ~lynne~