Tonight was such a night. Temperatures dropped from the mid to high 30s over the weekend (that's mid 80s to mid 90s for you Imperial folk) down to 20 today (high 60s), and it felt cold. I don't like being cold.
I had a couple of leeks wasting away in the fridge, so soup seemed the perfect thing for tonight. I wanted to create something that was light and summery still, even though it was a soup - nothing too thick or heavy like you'd want for winter.
The Recipe
3 cloves garlic, crushed
1 med onion, chopped
2 leeks, sliced
olive oil for frying
1t lemongrass/lime spice mix
2T plain flour
5c vegetable stock
1T lemon juice
1t lime juice
2 med potatoes, in small cubes
2 large carrots, grated
1 quantity* majoram
1 quantity parsley
2 quantities thyme
2t sweet chilli sauce
salt, to taste
Saute the garlic, onion and leek in the oil. Season with the lemongrass/lime spice mix. Add flour and cook, stirring constantly, for 2 mins. Add the stock and bring to the boil. Add lemon and lime juices, then the potatoes; simmer for 10 mins. Add carrot and herbs; simmer for 10 mins. Stir through sweet chilli. Season to taste. Serve hot with toast :o)
* I'm pretty hopeless at actually measuring how much seasoning I use. All I can say is I used two sprigs each of fresh parsley and marjoram, and about seven 10cm/4inch stalks of thyme.
The Results
Oh yeah. This is a summer soup. The lemon gives it the perfect zesty kick, and really emphasises the leek and onion flavours. That said, it's a nice mild flavour that isn't going to burn your socks off. It has a nice depth of flavour, and it really does taste like summer in a vegetable soup!
2 comments:
It may seem like a summer soup, but for me, in English winter, that sounds yummy! Will probably make it in a week or so :)
It's very yummy! Let me know when you make it :o)
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