leek & potato soup and special diets
If you looked at the recipe below you’re probably yelling at the screen right now. How can all that loads of butter and cream possibly be good for you? If you ate it on a daily basis, it probably isn’t. The original recipe is for special occasions when you have guests over or simply want to please yourself if you’re in desperate need of some comfort food. Of course, the beauty of cooking is that all recipes can be tweaked. Here’s how to make it healthier.
- 50g (1¾ oz) butter
- 1 onion, finely chopped
- 3 leeks, white part only, chopped
- 1 stalk celery, chopped
- 1 clove garlic, finely chopped
- 200g (7 oz) potatoes, peeled and chopped
- 750ml (26fl oz/3 cups) chicken stock
- 220ml (7¾ fl oz) double [heavy] cream
- 30ml (2 tbsp) chives, roughly chopped
- Melt the butter in a large, heavy-bottomed saucepan and add the onion, leek, celery and garlic.
- Let the vegetables sweat over a low heat until they are softened but not browned. This will take about 12 to 15 minutes.
- Add the potato and stock and bring to the boil. Reduce the heat and leave to simmer, covered for 20 minutes.
- Allow to cool a little before puréeing in a blender or food processor. Return to the clean saucepan. (If you have a hand blender there is no need to wait. You can blend the soup immediately.)
- Bring the soup gently back to the boil and stir in the cream.
- Season with salt and pepper and reheat without boiling.
- Serve hot or well chilled, garnished with chives.