I mentioned previously that due to the lack of fridge space (and the complete absence of a freezer), we’re having to shop every few days for food rather than once a fortnight like we’re used to. So the other day I noticed I had a lot of potatoes left over, and decided to buy some leeks so that they could be used up in a Leek and Potato soup. And then, by the time I actually got around to making the soup, the potatoes had gone green (and I’ve read they’re poisonous like that). So I then had some leeks that needed using up… I felt this might go on for some time, but then I saw a recipe in a great book called ‘A Soup for Every Day’ by the New Covent Garden Food Co for Asparagus, Leek and New Potato Chowder. You can buy this here and it’s currently a fiver on Amazon. I had all the ingredients apart from asparagus which I picked up for the purpose. However, I only picked up 100g and the recipe (I realised after the fact) needs 500g. But I have to say, this recipe was brilliant and I didn’t really feel that more asparagus would’ve added much. One thing I will say, though, is that the recipe says it serves 4 and I found this only yielded 2 decent portions.
I had expected this soup to be tasty but I was so surprised how deep the flavours were for something made in about half an hour. Really, really full of flavour, and if I’d have been served this in a restaurant I would have been really pleased!
KB rating 9/10. PR rating 8/10.
Asparagus, Leek and New Potato Chowder (serves 4 – but see note above)
- 25g butter
- 1 leek, white part only, finely sliced
- 250g new potatoes, halved
- 500ml vegetable stock
- 500g asparagus, trimmed and cut into 2cm lengths
- Half teaspoon of tarragon, finely chopped
- 150ml single cream
- 1 tbsp parsley, finely chopped
Melt the butter in a saucepan, add the leek, then cook for 5 mins until soft.
Add the potatoes and stock, and then bring to the boil. Cover, then simmer gently for 15 mins until the potatoes are almost tender.
Stir in the asparagus and tarragon, then cook for a further 3-5 minutes until the asparagus is al dente.
Remove one-third of the soup and blend until smooth.
Return the blended soup to the pan, stir in the cream and parsley, then season to taste. Reheat gently for 3 minutes and serve.