Pablo and his wife had a surfeit of fresh vegetables, in particular leeks and potatoes, so what better than a simple leek and potato soup? "Just the job" for the cold and wet weather that has hit Spain since the start of December.
[Ouino Languages]
Pablo did some research online. Combining ideas from several chefs, but principally from Mary Berry and Cathy Sims, he came up with this "winter warmer".
Leeks, potatoes and a red onion [Jordans Mill]
Preliminary note:
We are a largely dairy-free household, although we do make an exception when it comes to cheese.
But, we don't buy milk and fresh cream, preferring coconut or almond milk, and cream substitutes like soya milk/cream.
We have got used to taking our tea without milk and our coffee black.
Ingredients:
Leeks (3, about 250g) – Mild and sweet.
Onion (1) – Balances the leeks and deepens the base flavour.
Butter (25g) (or vegetable oil, if you're vegan) – For sweating the leeks, onion and potato slices.
Potatoes (500g) – Use floury ones if you can get them. They break down into a creamy texture.
Vegetable stock (1L) – Adds savoury depth.
Nutmeg (a few gratings) – Adds a quiet warmth. Make sure you don’t overdo it.
Single cream (150ml) (or soya cream, if you're vegan) – Stirred in at the end. Optional but lovely.
Lemon juice (1 tsp) – Cuts through the richness and lifts everything.
Salt & Black Pepper – Season in layers.
Chives or Parsley – For a fresh finish.
Method:
1. Prepare the Vegetables
Trim the leeks (leave a bit of green for colour). Slice lengthwise, then into thin half-moons. Rinse thoroughly. Slice the onion about the same size.
2. Soften Everything
Melt the butter/vegetable oil in a medium pan. Add the leeks and onion, stir to coat, and put the lid on. Let them cook down gently for about 10 minutes. Stir now and then—no browning, just soft and sweet.
3. Add Potatoes and Stock
Peel and thinly slice the potatoes. Add them to the pan with the stock. Season with salt, pepper, and a few gratings of nutmeg. Bring it up to a simmer, then turn down and let it bubble gently for about 10 minutes, until the potatoes are completely soft.
4. Blend and Finish
Take it off the heat and blend until smooth. Stir in the cream and lemon juice. Taste and adjust seasoning.
5. Serve
Ladle into bowls, top with chopped chives or parsley, and serve hot. A slice of buttered toast wouldn’t hurt.
The finished article [Photo: Mary Berry]
Some tips:
Slice the potatoes quite thin—it helps them soften faster and blend smoother.
Let the soup sit for a minute after blending before adding cream—it settles a bit and avoids splitting.
If the soup’s too thick, just add a splash of hot water.
Too thin? Let it simmer uncovered for a few minutes.
Serve with:
Buttered baguette, cheese toastie, or even a poached egg on top if you’re not vegan.
A strong beer or a hefty red wine.
Craft beer from Valencia [Cerveza Tyris]
Storage Hints:
Keeps 3–4 days in the fridge in a sealed container.
Freeze before adding the cream.
Reheat gently on the hob, stirring. Add cream at the end.
Pictures:
Jordans Mill, Mary Berry, Ouino Languages, Pablo de Ronda
© Pablo de Ronda
With thanks to:
Cathy Sims, Mary Berry, Paul Whitelock, Rita Whitelock
Tags:
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