This last week has been crazy busy. Not much time for creating delicious nutritious meals. However, I have managed to throw together a classic of cauliflower cheese, all bubbling and oozing with delight, waiting to be devoured with grilled pork chop and steamed greens. But today, with the sun shining and a chilly -2 degrees outside I decided to pull up the last of the carrots and leeks from the garden and throw together a steaming hot bowl of Leek and Potato Soup. Now, in my opinion, all soups start with the basis of carrots, onion and celery. Then after being sweated off, you add in your soup ingredients. Today this is leeks from the garden and potatoes from our local farm. As there were only 3 small potatoes left and a glutton of leeks this will be a rather leeky potato soup but never the less will taste scrummy. After adding in the roughly chopped leeks and potatoes, I add in a knob of butter, season well and cook off for a further few minutes. Add in chicken, or vegetable stock (usually I make this all year round and freeze in batches) stir through and then stick the lid on to bubble away for 20 mins or so. Having an Aga means I actually stuck it in the bottom oven and forgot about it until lunch but this is not necessary. While my daughter slept and the soup had time to cook through I hoovered, cleaned the windows, had a coffee with a friend, sorted 2 loads of washing and made 3 phone calls. I am now wishing I had put my feet up with a good book and appreciated the child free time I had. At least the house looks more up together before the weekend hits us.
Now the soup is done and I leave it to stand while I get the whizzer out. Now it probably has a proper name, my mother calls it a ‘billy do’ (no idea why and I don’t ask!) but in this house, it’s the hand held whizzer (of course a blender can be used). Whizz the soup until smooth and serve. Sometimes I have this with homemade Soda Bread – recipe available, but today just a simple bowl to fill my hungry tummy before the school run is perfect.