Leek soup

We are on year three of growing leeks in our garden and this year has been a good one. Every single one of them has grown and they are flavorful as ever. This recipe is as simple as can be yet very tasty and nourishing. By using most of the leeks, including the softer parts of the green leaves, the soup gets this beautiful pale green color.

Ingredients, serves four

350 leeks, rinsed weight

200 g potatoes, peeled weight

2 cloves of garlic

1,5 liters vegetable stock

1 tbsp olive oil

Freshly ground pepper

(Salt)

Directions

Start by peeling the potatoes and rinsing the leeks. Roughly chop both. Peel the garlic and cut it into thin slices.

In a large saucepan, heat the oil and roast the leeks and garlic at low heat for approx. 10 minutes. Stir to make sure they do not char but just wilt and soften.

Add the potatoes and stock and cover with a lid. Bring to a boil, then reduce heat to low and leave to simmer for about 20 minutes till potatoes are tender.

Blend the soup with a handheld blender till there are no visible pieces of the veggies left.

Season with pepper to taste. Depending on the content of salt in your stock, you may not need to add salt - make sure to taste the soup before you do.

Serve with bread.