15
Potato and Leek Soup
Serves 6
2 tbsp extra virgin olive oil
1 stalk celery, roughly chopped
21 oz. (600g) potatoes, peeled and chopped
1 large leek, roughly chopped
27 fl. oz. (800ml) vegetable stock
4 tbsp cream
Salt and pepper, to taste
1.
Place the olive oil in a pan or saucepan on medium heat.
2.
Place the celery and leek into blender and chop on medium speed.
3.
Remove the celery and leek from the blender and soften in the pan.
4.
Add the celery and leek back into the blender, then add the stock and potatoes.
5.
Start blending on low speed, then gradually increase the speed to maximum.
6.
Blend for approximately 5 minutes, or until steaming.
7.
Stir in the cream, season to taste, and serve.
Sweet Potato, Ginger, and Mirrin Soup
Serves 4
1 thumb-sized piece of ginger
1/2 medium brown onion, peeled and quartered
2 cups sweet potato, peeled and chopped
2 cups vegetable stock or water
4 tbsp mirin or 2 tbsp white wine vinegar
