1.
Put the leeks and potatoes into the bowl, and
process for a couple of seconds (you want
them lumpy, not mushy).
2.
Transfer to a pan, and add the water and
stock cube.
3.
Bring to the boil, stirring, then reduce the
heat, cover the pan, and simmer for 20 minutes.
4.
Let the mixture cool for about 30 minutes,
then process till the mixture is silky smooth.
5.
Return the mixture to the pan, and heat
to serving temperature (don’t let it boil, or
it may separate).
6.
Taste, adjust the seasoning, and serve
with crusty bread.
INGREDIENTS
75g leeks, trimmed
75g potatoes, peeled
1 vegetable or chicken
stock cube
400ml water
Salt and pepper to taste
leek & potato soup
Serves 2
1.
Put the coriander, garlic, pine nuts, and
a bit more than half the oil into the bowl,
and process till the mixture looks smooth.
2.
To adjust the thickness, add a little oil and
give it a short burst of speed.
3.
Repeat till the consistency looks right,
then taste it, and adjust the seasoning.
4.
Serve as a dip, as a topping for soup,
or tossed through warm pasta.
INGREDIENTS
2 handfuls fresh leaf coriander
3 cloves fresh garlic
60g pine nuts
125ml olive oil
60g freshly grated Parmesan
Salt and freshly ground black
pepper to taste
coriander pesto
(dip, topping or sauce)
3
