The beauty of leeks

LEEKS are one of the easiest and most delicious vegetables to grow.

In today's Weekly Times, Peter Cundall has an excellent article on growing these great vegies.
 

 Here's a nice recipe to make and share with friends and family. 

Leek and Spud Soup

 

Ingredients

 

60ml (1/4 cup) olive oil

1 brown onion, halved, chopped

3 cloves of garlic clove, crushed and chopped

4 medium (about 700g) peeled desiree, pink eye or pontiac potatoes, cut into 2cm cubes

2 leeks, pale section only, washed, dried, thinly sliced

1.25L (5 cups) vegetable stock

4 thick slices day-old white bread, crusts removed, cut into 2cm cubes

125ml (1/2 cup) low-fat greek yogurt or thickened cream

Pinch of salt

2 tbs finely chopped fresh chives or corriander

Method
Heat 1 tbs of the oil in a large saucepan over medium-high heat.

 

Add onion and garlic and cook, stirring, for three minutes or until the onion softens.

 

Add potato and leek and cook, stirring, for 5 minutes or until leek softens.

 

Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.

 

Meanwhile, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 minutes or until crisp. Remove croutons from oven and set aside.

 

Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture.

 

Place the soup over medium heat. Add the cream and stir to combine.

 

Cook, stirring, for 5 minutes or until hot, then taste and season with salt.

 

Ladle the soup among serving bowls and sprinkle with chives and top with croutons.

 

Enjoy with friends!