Potato and Leek Soup
Soups, stocks, and broths are possibly one of the oldest forms of cooked food known to humankind. Warfare and poverty taught humans to boil every piece of the animal; a way to use the bones that could not be eaten or wasted; and thus the fine art of gourmet soup evolved over time!
A roasted garlic and potato soup with leeks
Serves 4 to 6
Optional ingredients include:
1 tsp balsamic vinegar
Freshly ground black pepper
Fresh rosemary, basil or chives
Roasted garlic cloves
Warm the oil and butter. Saute the leeks, allowing them to simmer and caramelise. Add a pinch of sugar and salt to maximise the flavours. Add the garlic, celery, and onion, cook for another 10 minutes, then add the potatoes. Add the stock or broth of your choice and bring it to a rolling boil. Cover the pot and lower the heat. Simmer for 45 minutes.
With an immersion blender, carefully pulverise the soup. Taste it for seasoning.
Add salt and pepper as needed.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.