Another weekend of soul sapping weather, just as well J and I have three windows to paint, the perfect excuse to stay indoors. A quick raid of the fridge and a trip up the road to that most wonderful of butchers, The Ginger Pig, has brought to my table a lovely little chicken and ham pie, wild garlic, leeks and potatoes from the fridge so today I’m making a gentle soothing potato, leek and wild garlic soup to have with buttered slices of the rye sourdough loaf I snaffled over at Balthazar’s beautiful little boulangerie earlier in the week. If you haven’t been yet you must, a few minutes in this space makes everything better. Recipe below…
- For the soup heat a tablespoon of olive oil and another of butter in a large pan.
- Gently cook one chopped white onion and two large leeks until softened.
- Add five floury potatoes chopped in to chunks, 750ml of chicken stock, black pepper and a glug of milk then allow to simmer gently for about an hour.
- Before serving add a couple of handfuls of washed wild garlic, allowing it to wilt then serve.
- If you like your soup smooth then blitz it towards the end of cooking with a hand blender
