leek and potato soup

We arrived in the mountains to a  dull, rainy morning. So to warm us up…

I washed and sliced two leeks and 4 peeled potatoes, and put them in a pot with enough water for three people and a teaspoon of stock granules. When the water came to a boil, I simmered, covered, for 15 to 20 minutes until cooked. I liquidised the soup with the minipimer, tasted for salt and pepper and served  with grated parmesan. Fried croutons would be nice too, or  just toasted bread.

After lunch the sun came out and we – Augusta, Laura and I- could go for a nice walk. The power of leek and potato soup!

leek, potato and barley soup

This is Augusta’s soup.

First she brings a litre or so of water to boil with a teaspoon of vegetable stock granules and adds a finely chopped leek.  A few minutes later she adds two medium sized potatoes, also finely chopped. After another minute or two she adds two tablespoons of pearl barley. On a simmer, the soup cooks in about 40 minutes. At the end she adds a knob of butter, parsley and a generous spoonful of parmesan.

Nothing nicer to come home to on a wet evening!