Someone really wanted in on that photo!
This lovely leek and potato soup is easy and delicious. Takes about 35 minutes from start to finish and very basic.
Here’s what you will need:
-2 leeks -1 celery stick -2 large potatoes -1 garlic clove -1 vegetable stock cube -1 bay leaf -35g flaked almonds -1/2 Tbsp olive oil -sea salt and fresh ground pepper 700ml boiling water
Step 1: Trim tops and bottoms off the leeks. Halve them, rinsing out any grit, then finely slice. Warm a pan for 1 minute, then add the 1/2 Tbsp oil and leeks. Season with pinch of salt and pepper. cover, and turn the heat down to low for 10 minutes until the leeks are soft. Stir occasionally.
Step 2: While the leeks sweat, trim ends off celery and finely slice it. Peep the potatoes. Chop into chunge about 1 1/2cm wide. Peel and crush garlic.
Step 3: Stir celery, potatoes and garlic into the leeks. Crumble in the stock cube and pour in 700ml boiling water. Add bay leaf, cover, and turn up heat to bring to a boil. Lower the heat and let simmer for 15 minutes until vegetables are tender.
Step 4: Tip almonds into a dry frying pan. Toast over medium heat for 2-3 minutes until golden, shaking the pan. Stir half into the soup, fish out bay leaf.
Step 5: Taste the soup. Add more salt and pepper as you like. For a smooth soup, blitz in a blender or vitamix. Top with remaining almonds.
Step 6: Eat! Don’t burn your tongue.