LEEK & POTATO

This is a delicately flavoured, smooth and filling soup that uses inexpensive winter vegetables. While this version is not traditional, it is easy to make without the bother of white sauce. The amount of cream you use is up to your taste and your conscience! Makes 4-6 servings.

Ingredients 50g butter 1 clove garlic, crushed 3 medium leeks, white and pale green parts only, finely sliced 3 medium all-purpose or floury potatoes (450g), peeled and finely sliced 4 cups water 3 teaspoons chicken stock powder 1 teaspoon green herb stock powder 1 teaspoon sugar ¼ cup cream salt, pepper and hot sauce to taste

Melt the butter in a large pot. Add the garlic and leeks. Cover and gently cook for about 10 minutes without browning.

Chop the potato slices into quarters. Add to the pot along with the water, stock powders and the sugar. Simmer for about 10 minutes until both the leeks and potatoes are just tender. (Overcooking will spoil the fresh flavour of the vegetables.)

Blend or process the vegetable mixture until smooth and creamy or, if you want a chunky soup, mash with a potato masher. Return to the pot and stir in the cream, then taste before adding the seasonings.

Reheat gently and serve immediately or reheat when required. Swirl a little runny cream on top of each bowl of soup, or top each bowl with a spoonful of lightly whipped cream. Sprinkle with chopped chives or paprika if desired.

NOTE: Sometimes leeks have dirt between their layers of leaves. Cut each leek in half lengthwise, hold it under warm running water, cut side up, and you should be able to get rid of most of the soil before you chop them crosswise.

Extracted from by Simon & Alison Holst, published by Hyndman Publishing, RRP$34.99. We have five copies of this book to give away. Enter at nzgardener.co.nz/competitions.