I always take my Christmas food shop really seriously (I’m talking spreadsheets, post-it notes and all my best stationery!), but this year isn’t going to be quite the big family banquet we usually go for. With fewer people to cook for, I’ve had to re-think everything – a whole turkey and vegetarian dishes isn’t really an option when you’re only cooking for 6 people.
Love Food Hate Waste Scotland are here to help make festive feasting easy with some tailored recipes and shopping lists for 2, 4 or 6 people. The best part is there are some really easy (and delicious) leftover recipes and handy hints to make cooking stress-free!
Today’s recipe is one I aim to make in advance for our Christmas meal. It’s easy, delicious and suits most dietary requirements: A hearty potato and leek soup.
Take a peek at my Stories for a handy ingredient tick-list or simply check https://scotland.lovefoodhatewaste.com for tips.
-2 leeks, rinsed thoroughlyand sliced
-400g potato (peeled weight), diced
-1 medium chopped onion/ 3 baby shallots.
-1.2l vegetable stock
-2 garlic cloves minced.
-Seasoning, 1tsp of salt, pepper, mixed herbs
-Fresh herbs, spring of rosemary and fresh parsley.
-Optional – finish with 100ml crème fraîche,
-Heat 2 tbsp olive oil in a large saucepan over a medium heat and then add the chopped onion, potatoes and leeks. Cook until soft, add garlic and seasoning.
-Pour in the vegetable stock and bring to the boil. Simmer until the vegetables are tender and seasoned well.
-Remove half of the soup and with a hand blender whiz up and blend, until desired consistency. I like mine a little chunky, add the not blended so you get a lovely textured bite.
-When ready to eat, bring back to the boil in a clean pan, add the cream or crème fraîche and then simmer until hot.
-Serve with some crisped leeks, shallots, a swirl of cream.