𝕃𝕖𝕖𝕜 𝕒𝕟𝕕 ℙ𝕠𝕥𝕒𝕥𝕠 𝕊𝕠𝕦𝕡
I all the time take my Christmas meals store actually significantly (I am speaking spreadsheets, post-it notes and all my finest stationery!), however this yr is not going to be fairly the large household banquet we often go for. With fewer folks to cook dinner for, I’ve needed to re-think every thing – a complete turkey and vegetarian dishes is not actually an possibility if you’re solely cooking for six folks.
Love Meals Hate Waste Scotland are right here to assist make festive feasting simple with some tailor-made recipes and buying lists for two, four or 6 folks. One of the best half is there are some very easy (and scrumptious) leftover recipes and helpful hints to make cooking stress-free!
As we speak’s recipe is one I goal to make prematurely for our Christmas meal. It is simple, scrumptious and fits most dietary necessities: A hearty potato and leek soup.
Take a peek at my Tales for a helpful ingredient tick-list or just examine https://scotland.lovefoodhatewaste.com for suggestions.
-2 leeks, rinsed thoroughlyand sliced
-400g potato (peeled weight), diced
-1 medium chopped onion/ three child shallots.
-1.2l vegetable inventory
-2 garlic cloves minced.
-Seasoning, 1tsp of salt, pepper, combined herbs
-Recent herbs, spring of rosemary and recent parsley.
-Non-obligatory – end with 100ml crème fraîche,
-Warmth 2 tbsp olive oil in a big saucepan over a medium warmth after which add the chopped onion, potatoes and leeks. Cook dinner till tender, add garlic and seasoning.
-Pour within the vegetable inventory and convey to the boil. Simmer till the greens are tender and seasoned nicely.
-Take away half of the soup and with a hand blender whiz up and mix, till desired consistency. I like mine a little bit chunky, add the not blended so that you get a stunning textured chunk.
-When able to eat, carry again to the boil in a clear pan, add the cream or crème fraîche after which simmer till sizzling.
-Serve with some crisped leeks, shallots, a swirl of cream.