This is a splendid winter soup if you cook it my way – a chunky, gutsy thing that, in fact, becomes a meal, and you just eat it with bread and drink some beer or wine. Alternatively, you can make it quite a refined little number for a starter for a carefully planned dinner party.
Use big winter leeks and cut off the top ragged green and the furry beard from the foot. This leaves you about
While these are draining – because they must be dry before you start to cook them – peel the potatoes and dice them into
That is the peasant version. You can refine it for your smart dinner party by following all of the above and leaving it to cool. Liquidise the lot in your food processor (you will now have quite a thick purée – not a soup – but you dilute this with a little chicken stock or more milk; OK, so you can use a cube, but you shouldn’t really), and, of course, gently re-heat it. Serve sprinkled with finely chopped chives and with 1 tablespoon of cream poured into each bowl.
© 1988 Keith Floyd estate. All rights reserved.