As the Sydney winter starts to bite we find ourselves turning more and more to the comfort that can only be found in a deep bowl of steaming hot goodness. There are as many ideas for soups as there are vegetables available. This is one we enjoy every winter, and is my Husband’s own recipe.
- 50 g butter
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 2 leeks, white part only, sliced (and rinsed well)
- 2 garlic cloves, finely chopped
- 3 medium sized potatoes, peeled and diced
- 1 litre (4 cups) of chicken (or vegetable) stock
- salt and pepper to taste
- freshly chopped chives
- croutons, optional
1. In a deep stock pot melt the butter with the olive oil on a medium heat. Add the onion, celery, and leeks. Fry gently for about fifteen minutes, until it has all softened but not browned. Add the garlic and potatoes and stir through. Fry for a few minutes more, stirring often.
2. Add the stock and bring to the boil, season with a little salt and pepper (white pepper would be best here, but black is okay). Reduce the heat to a simmer, and simmer the soup for about thirty minutes.
3. Remove the pot from the heat and puree the soup using a stick or regular blender, or a food processor. Check for seasoning, and serve hot with the chives sprinkled on top, and the croutons if you are using them.