I still have lots of leeks in my garden so have to come up with ideas to cook them – in the next few days I will add some recipes for different dishes where leek is the main ingredient. But here is the most easiest recipe I have ever cooked – leeks soup (forget the spud):
- Olive oil & butter
- 3 medium leeks (cleaned and sliced)
- 1 garlic clove (minced)
- Sprig of thyme
- Vegetable Stock
Heat the olive oil and butter in a pan, add the leeks and garlic. Fry until translucent but not browned, add the thyme and enough stock to cover the leeks and simmer for a few minutes. You don’t want to overcook the leeks to keep the fresh delicate flavour. Transfer to a liquidiser or food processor and whizz until smooth (I only pulse it to keep some of the leeks as little freckles. Return to a clean pan and add the cream (as little or much as you like) and re-heat. Ladle into bowls and sprinkle a bit of thyme over the soup.
This soup and be cooked within 10 mins – so there is no excuse to open a tin of soup