The plan was to make roast leek and celeraic soup, but somehow celeraic was unavailable in all the places I searched. Maybe because it's an autumn vegetable and even though our weather is decidedly autumn-like here on the mountain right now, it is in fact summer...
The leeks and garlic were roasted last night while the oven was on for roast lamb. I did a tray of roast pumpkin for the freezer as well - very handy to have in store and we are about to overflow with pumpkins from the garden.
So, this is what was mixed up and it's pretty good :
~Roast Leek, Garlic and Potato Soup~
3 leeks
1 head garlic
olive oil
1kg potatoes
7 cups stock - chicken/vegetable
1 cup cream
parmesan and black pepper to serve
Split white part of leeks lengthwise, wash if needed, then chop into 5cm lengths. Place in tray with unpeeled garlic bulb and drizzle with olive oil. Roast at 200 degrees until they are roasted looking. Leave the garlic in for longer if needed. It needs to be soft.
Place leeks and garlic pulp (squeeze out cloves) in a heavy based saucepan with stock and peeled, roughly chopped potatoes. Bring to the boil and simmer until the potatoes can be squashed easily with a wooden spoon.
Remove from heat and cool for 5 minutes. Whizz with a stick blender to puree, then stir through cream.
Serve with finely grated fresh parmesan and lots of black pepper.
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1 comment:
Yummo. Must try that one soon. We're having autumn like weather down here too and soup is making an early resurgence. I got some divine babay leeks at the slow food farmers market on the weekend and I have just enough left towhip this up.
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