Welsh-inspired leek soup with colours


I have decided to join Priya from Priya easy N tasty recipe in this healthy diet event. So you will be seeing a few soups in this blog!

The event is open to all, so if feel like participating, just go ahead and hit the event's link. If not, I invite you to visit her blog because it's a massive database of good indian recipes, sometimes not so complicated.

I noticed a have a couple of soups posted here, Moroccan Harira (this recipe is according to Fez method) has been posted a while ago. Harira is the Moroccan version of a tomato soup, fulfilling, satisfying, bellywarming, you hardly need anything else for dinner or supper once you eat Harira. The word Harira also refers to "mess" in our slang language.


Back to my recipe of the day! I have made a potato and leek soup, pulling to the Welsh side. My mother-in-law made the same minus the croutons and the saussage. The quality of leeks she has in Wales is just out of this world. The ones we get here in Qatar are coming from Holland but taking time to get here, then the storage, then the distribution...makes a difference. Nevertheless, the soup was tasty.


Did you know that leeks are the emblem of Wales? well, one of them, along with daffodil.

Again, Welsh food is far from being complicated, a few ingredients, chop and cook. No big deal. So let get started.


Ingredients
For 2 persons
Prep: 7 min - Cooking: about 40 min

  • 300 of leeks, discard the green part
  • 1 medium size potato, in small cubes
  • 1 medium size carrot, in smal cubes
  • 1 or 2 rashers of bacon (I used 1/2 turkey sausage)
  • 1 cube of chicken or vegetable stock
  • 1/2 tbsp of rolled oat
  • 1 tbsp of olive oil (or butter)
  • Salt and pepper to taste
  • a hint of garlic paste (not in the recipe)
Garnishing (optional)
  • Croutons
  • A hint of stilton cheese or equivalent  
  •  Parsley
Preparation

Heat the oil, sautee the chopped leeks and the chopped bacon.

Add the potato and the carrot, the vegetable stock (if you are using the cube or the powder, add enough water to cover the vegetables).

Let simmer for 20 min. Add the rolled oat, salt and pepper and cover again. Continue simmer for another 10 to 15 min. Watch this part because the oat will make the soup a bit thick and it might stick if you are not aruond to stir it.

Garnish with croutons (soft bread cubed massaged with herbs, garlic, pepper, paprika and olive oil, baked at 220 degrees C for 7 min or so), crumbled cheese and parsley.

How easy is that?


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