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Kermit soup
May. 17th, 2011 01:53 pm1 tablespoon sunflower oil
4 large leeks
4 large potatoes
4 stalks asparagus
2 litres (8 cups) vegetable stock
a good grinding of black pepper and a pinch of salt
1 carton plain soy yoghurt or a cup of soymilk (optional)
Trim the root ends and any dead leaves from the leeks, and cut the woody ends off the asparagus. Peel the potatoes.
Rinse all the vegetables, and then either slice them thickly or run them through the large grating plate of the food processor.
Warm the oil in a soup pot and add the vegetables, sauteeing them over a medium heat for a few minutes, stirring often, until the leeks soften.
Pour in the stock and turn up the heat.
As soon as the soup boils, turn down the heat and leave it to simmer for ten or fifteen minutes until the potatoes are tender.
Ladle the soup into a blender and puree the soup until very smooth, being very careful with the steam, and then pour the soup back into the pot. Or puree the soup with an immersion blender, but I think a regular blender works better.
Add the pepper, salt, and yoghurt or milk, if using. Add extra water if the soup's too thick. Simmer a minute or two more, and serve.
Notes:
- Slicing or grating the potatoes too finely will make them stick to the pot.
- Don't use white asparagus. White asparagus needs peeling which is a drag and it doesn't taste quite as good.
- It is possible to make this soup without oil; simply put the prepared vegetables in a pot with the water and proceed as per recipe. The finished soup isn't quite as richly flavoured but it is still terrific.
This soup makes six to eight bowls and came out so well that everyone, even the people who dislike vegetables, had second helpings. I named it in honour of the enormous bucket of frogspawn that Liam and I rehomed from the garden pond to the forest pool today.
4 large leeks
4 large potatoes
4 stalks asparagus
2 litres (8 cups) vegetable stock
a good grinding of black pepper and a pinch of salt
1 carton plain soy yoghurt or a cup of soymilk (optional)
Trim the root ends and any dead leaves from the leeks, and cut the woody ends off the asparagus. Peel the potatoes.
Rinse all the vegetables, and then either slice them thickly or run them through the large grating plate of the food processor.
Warm the oil in a soup pot and add the vegetables, sauteeing them over a medium heat for a few minutes, stirring often, until the leeks soften.
Pour in the stock and turn up the heat.
As soon as the soup boils, turn down the heat and leave it to simmer for ten or fifteen minutes until the potatoes are tender.
Ladle the soup into a blender and puree the soup until very smooth, being very careful with the steam, and then pour the soup back into the pot. Or puree the soup with an immersion blender, but I think a regular blender works better.
Add the pepper, salt, and yoghurt or milk, if using. Add extra water if the soup's too thick. Simmer a minute or two more, and serve.
Notes:
- Slicing or grating the potatoes too finely will make them stick to the pot.
- Don't use white asparagus. White asparagus needs peeling which is a drag and it doesn't taste quite as good.
- It is possible to make this soup without oil; simply put the prepared vegetables in a pot with the water and proceed as per recipe. The finished soup isn't quite as richly flavoured but it is still terrific.
This soup makes six to eight bowls and came out so well that everyone, even the people who dislike vegetables, had second helpings. I named it in honour of the enormous bucket of frogspawn that Liam and I rehomed from the garden pond to the forest pool today.
