Monday, 5 March 2018

Leek and potato soup, with a bit of toast

Simple, but tasty, and just what we needed on this chilly evening ... the Beast from the East and all that.  Just a word about the crockery ... i) thanks to my brother and his wife for the mug - I hate aubergines, but love the colour ... it's made more than one person laugh a lot ...ii) the christmas plate should have been packed up with the other christmas crockery on 12th night, and delivered to storage with most of the rest of the kitchen ... but emerged from a bedroom last week, after a student came home for the weekend!  Anyway, given the limited stocks with the minimal kitchen, it is back in use.  We are now 8 weeks into the 6-8 week kitchen revamp and have no cooker, fridge or sink ... it'll be worth it in the end.

olive oil
wholegrain mustard

1.  Chop leeks finely, rinse well and sautee in olive oil.
2. Add crushed garlic and very finerly diced potatoes.
3.  Stir in a teaspoon of wholegrain mustard, season well.
4.  Add water and simmer until done.
5.  Toast bread.
6.  Butter bread.
7.  Serve, scoff.

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