New Potato, Coriander and Leek Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe by Joanna Farrow. I adapted it from a 30-minute vegetarian cook book. Ingredients:
500 g new potatoes, scrubbed |
3 leeks, trimmed |
40 g butter or 40 g olive oil |
1 tablespoon black mustard seeds |
1 onion, chopped |
3 garlic cloves, sliced |
1 liter vegetable stock |
2 tablespoons grated nutmeg |
coriander, roughly chopped |
salt and pepper |
1/4 teaspoon cayenne pepper |
parsley |
warm bread |
Directions:
1. Halve each potato, then halve the leeks lengthwise and then cut them accross into thin shreds.
2. melt the butter in a heavy based saucepan. add mustard seeds, onion, garlic and potatoes and fry gently for 5 minute.
3. add stock and nutmeg and bring to the boil.
4. reduce heat, cover and simmer for 10 min or until potatoes are tender.
5. stir in the leeks and corriander and cook for a further 5 minute.
6. season and serve with warm bread with the parsley sprinkled over it.
7. I have also sometimes added some cream to this soup and then put in a food processor or blender.
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