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Broccoli, Leek & Potato Soup

10 May

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I have abandoned this blog for such a long time that I almost feel like I have some nerve showing up again.

It’s hard to say why I slacked off. I want to blame my stressful job, moving house etc, but I’ve already used those excuses. The truth is I got lazy with the whole process. The whole transferring the photos from the camera to the laptop, editing, resizing, the uploading and the formatting. With the technology boom and introduction of photo sharing apps like Instagram, there are way easier ways to share photos and information with a few easy taps on the screen. I find myself rarely sitting in front of the laptop at home anymore.

I am contemplating starting an Instagram so that I can post more frequently  instead of boring my Facebook friends with food photos and food related posts.

While I think about that, here is a yummy broccoli, leek and potato soup. It’s not the most pleasant smelling soup when it’s on the stove. In fact, if I recall correctly The Husband came into the house and asked if the dog had gas again. It is a lovely warming soup though and even better with some crunchy sourdough croutons.

INGREDIENTS
2 thick slices sourdough bread, cut into 1cm pieces
Olive oil spray
1 leek, pale section only, halved lengthways, thinly sliced
2 garlic cloves, crushed
1 large potato, peeled, finely chopped
1L (4 cups) water
1 chicken stock cube, crumbled
600g broccoli, cut into florets
1 cup baby spinach leaves
1/4 cup cream

METHOD

1. Make your croutons!! Preheat the oven to 180C. Place the bread on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 minutes or until golden.

2. Start the soup! Heat a large saucepan over medium heat. Spray with olive oil spray. Cook leek, onion and garlic until onion is soft and translucent.

3. Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add the broccoli. Simmer for 5 minutes or until the broccoli is tender. Add the spinach leaves just before turning off the heat. Set aside to cool slightly. Add cream.

4. Place the soup into a blender and blend until smooth. Alternatively you can use a stick blender to blend the soup. Transfer the soup to a clean saucepan. Stir over medium-low heat until heated through.

5. Serve with a drizzle of cream and sourdough croutons.

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Posted by on May 10, 2014 in Uncategorized

 

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