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An Annabel Langbein recipe from her book, 'Cooking to Impress Without Stress'.
Leek, Potato & Roasted Garlic Soup
1 tbsp butter
2 large leeks (pale parts only - save tops for stock)
3 medium potatoes, peeled and diced
4 cups good chicken stock
1 cup water
1 tsp salt
10-12 grinds black pepper
1 head or 10-12 roasted garlic, drained of oil
1 tsp fresh thyme leaves (don't use dried; leave out if fresh not available or substitute with oregano)
OPTIONAL: 6 thin slices gruyere or cheddar to serve
To roast garlic - Cut three whole heads of unpeeled garlic in half horizontally. Place in a baking dish and pour over 1 cup of olive oil. Cover and bake at 160C or 325F for 30 mins. Pop garlic out of skins to use. Keeps in the fridge for several weeks. Use the oil in dressings or where want a sweet garlic flavour.
In a medium-large pot, heat butter and cook leeks over low heat for about 10 mins, stirring now and then, until softened but not browned. Add potatoes, stock and water. Season with salt and pepper and bring to a simmer. Simmer for 40 mins. Add roasted garlic and thyme. Mash roughly with a potato masher (you could also puree for a smoother texture). Serve hot topped with a slice of cheese, if desired
Leek, Potato & Roasted Garlic Soup
1 tbsp butter
2 large leeks (pale parts only - save tops for stock)
3 medium potatoes, peeled and diced
4 cups good chicken stock
1 cup water
1 tsp salt
10-12 grinds black pepper
1 head or 10-12 roasted garlic, drained of oil
1 tsp fresh thyme leaves (don't use dried; leave out if fresh not available or substitute with oregano)
OPTIONAL: 6 thin slices gruyere or cheddar to serve
To roast garlic - Cut three whole heads of unpeeled garlic in half horizontally. Place in a baking dish and pour over 1 cup of olive oil. Cover and bake at 160C or 325F for 30 mins. Pop garlic out of skins to use. Keeps in the fridge for several weeks. Use the oil in dressings or where want a sweet garlic flavour.
In a medium-large pot, heat butter and cook leeks over low heat for about 10 mins, stirring now and then, until softened but not browned. Add potatoes, stock and water. Season with salt and pepper and bring to a simmer. Simmer for 40 mins. Add roasted garlic and thyme. Mash roughly with a potato masher (you could also puree for a smoother texture). Serve hot topped with a slice of cheese, if desired
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