I rediscovered this soup last night, when all I had in the fridge was.....well.... leek and potatoes!
It's such a lucious, thick and velvety soup which is as nourishing and comforting in the winter as well as refreshing and light for the summer, when served cold.
This recipe only has 10% of the fat of the traditional French recipe, but I promise you won't taste the difference! It's simply beautiful.
Ingredients
6 medium potatoes, peeled and chopped into small peices (2cm x 1cm)
3 leeks, washed and chopped into rings
1 Tb canola margarine (you can use low fat, or butter for those living on the edge)
1.5 L boiling water (or vegetable stock)
1 vegetable stock cube (no msg)
1 250ml can skimmed evaporated milk
salt, to taste
freshly ground pepper
Method
1. In a medium sized pot, sautee the leek in margarine over medium heat, until soft.
2. Add the potatoes and pour over hot water/stock. Bring to a boil.
3. Simmer vegetables in stock for 20mins, until potatoes are just soft. Remove from heat.
4. Using a stick blender, blend soup until velvety and smooth.
5. Add the evaporated milk and salt to taste. Blitz with blender once, to blend seasoning and milk through.
6. Serve hot or cold, with a drizzle of your best cold pressed extra virgin olive oil and cracked pepper. Serves 4- 6. Enjoy!
Notes:
- I pour in just enough boiling water to cover the potatoes, which ensures a thick and velvety soup.
- If you cut the potatoes up in small cubes, you reduce the cooking time as well as preserving the potato flavour.
Skim Evaporated milk can be found in the supermarkets, and I substitute it for cream in all recipes. Evaporated milk still gives that rich creaminess with less than 1% fat (Vs 43% fat).
It can also be substituted for coconut cream by adding coconut powder to the evaporated milk or in Oz coconut flavoured evaporated skim milk is available in the supermarkets.
Nutrition Information
Per serve (~ 1.5 cups)
641 kJ/153 cal
2.6 g Fat
(0.4 g Saturated fat)
7.4 g Protein
22.8 g Carbohydrates
880 mg Salt
