Tuesday, 29 April 2008

I love leeks.

I bought some more today, and they were nice ones, decent sized, not too much dark green tops, and the price was pretty good too. They are usually so very expensive here - not a vegetable there is as much demand for as in the UK where they were cheap and plentiful all year long.

I'm as yet undecided what I'm going to do with them, the crumble in the "Carb Combo" post / poll is really good, and so is this soup. It wasn't a winner when it was in the Soup poll, but its a winner for me! If you like leeks, or like Leek and Potato Soup in one of its many forms, you'll like this too. The fennel adds a hint of something special, but its not anise-y overpowering.
Leek and Potato Soup with Fennel
Serves 4

2 T Olive Oil
2 Medium Leek – trimmed, washed and halved length wise
1 bulb Fennel – trimmed, sliced in to 1” widths
3 Garlic – Unpeeled
½ C White Wine
2 C Potato in 1cm cubes (4 medium)
1 Bayleaf
2 C Vege Stock
2 C Water
¼ Onion – finely chopped

Preheat oven to 400F. Roast the leek, fennel and garlic in the oil for 40 minutes until soft and starting to caramelize. Peel garlic and transfer veggies to Food Processor bowl. Deglaze roasting pan with white wine and pour that into the FP too. Blend roughly.
While roasting, place remaining ingredients into a soup pot and cook for 30 minutes until potato is soft and starting to fall apart. Remove bayleaf and roughly mash in pot.
Add leek mix to potato soup pot and reheat gently.

NB: if you want a smoother soup blend once mixed, and / or pass through a sieve.