The following recipe is my all-time favourite for a hearty Leek and Potato Soup...a wonderful winter warmer and nutritional lunch option for a self-catering castle stay. My daughter is vegetarian and so it's great to be able to cook something in one pan that both veggies and non-veggies alike will devour. And speaking of children, the recipe is so simple that my children can now make the soup themselves, with very little input from me...allowing me to relax with a good book by the fireside whilst the culinary preparations are underway!
Velvety Leek and Potato Soup
This soup has a delicious flavour and wonderful smooth texture, but needs a garnish, such as chopped chives or finely grated orange rind scattered over cream or yoghurt.
3 leeks, sliced
25g unsalted butter
225g potatoes, diced
750ml chicken or vegetable stock
75ml single cream
salt and pepper
A little double (heavy) cream or plain yoghurt
Chopped chives or grated orange rind
Fry (sauté) the leeks in the butter for 5 mins.
Add the potatoes, stock and seasoning, bring to the boil, cover and simmer for 20 mins.
Leave to cool slightly, then liquidise in a blender or food processor until smooth. Stir in the cream and re-season if necessary.
Reheat and serve ladled into warm soup bowls and garnish each with a swirl of cream or yoghurt and a sprinkling of chives or grated orange rind.
Preparation time: 10 mins
Cooking time: 30 mins
*Recipe taken from 'Cooking For Friends' by Fiona Williams
For further recipes suitable for castle dining, get access to our Celtic Castles Cookery Book – FREE when you book a stay at any of the self-catering properties within our portfolio!