Or, another of Ottolenghi’s salads! (although I diverged from the recipe in his book). Continue reading “Radish and beans salad”
Summery and full of flavour 😋
This is authentic Team Work™: my partner prepared and cooked the leeks and potatoes, and I puréed them and prepared the croutons! 😜
- Butter, olive oil or coconut oil
- Peel the potatoes, trim off the ugly bits in the leeks and possibly remove the outer leaf, as it tends to be quite sad looking. Wash everything thoroughly, to remove soil.
- Slice everything in quite small pieces—the smaller, the faster they’ll cook.
- Put in a pot with water and lots of pepper.
- Bring pot to a boil, and leave to simmer for about 45 minutes or an hour (until the potatoes start to break apart).
- For the croutons, I used dry bread left overs. Instead of throwing it away, I diced it and saved it in a box. So when I need croutons, I just put them in the pan with a bit of oil, salt and pepper, and fry them, tossing them in the pan until they’ve absorbed the oil (this also makes them not be hard like rocks anymore).
- I used a blender to purée the potatoes and leeks, but if you’d prefer a bit more of texture you could use a fork or a potato masher accessory to roughly mash them.
- Add butter (or your substitution of choice) to taste, mix well, and correct for salt after the butter is well mixed–specially if the butter is salted! Don’t add salt before. Adding some fat is essential because otherwise this soup can feel quite thin and insipid.
- Finally, serve with the croutons. And enjoy!
This is so good for cold days 😃
You can make this vegan if you choose a vegetal oil instead of butter.
It might be interesting to experiment with other spices instead of just pepper: perhaps nutmeg? some moderately hot chilli?
My partner was really excited to experiment with the rice cooker, because it has a soup-making function, so we used that instead. With this method, it takes way longer to cook the soup: 2 hours! and that’s even if we added hot water to start with. But it can be programmed in advance and it has a “keep warm” setting, so it’s nice to find the soup waiting for you when you arrive home.
The fastest option would be to use a pressure cooker, in which case we would be done in about 15 minutes. You’d put everything on the cooker, add water to cover, close the lid, bring to pressure, reduce heat and simmer for 10-12 minutes, then turn the heat off, wait for the pressure to come down (or release it manually, depending on how hungry you are) so you can open the lid, and then continue from step 5. I so love pressure cookers! 💨😍
Here’s a very easy recipe which looks a bit ugly but tastes great! And it also helps you use “old” ingredients. So all good stuff 👌🏼
- Peel the potatoes and the onions
- Wash the mushrooms to remove any soil on them
- Chop and slice everything into small pieces so they cook fast!
- Put the potatoes and onions first in a pot, cover with water and then add more water, until it’s about 1 cm above it
- Bring to a boil, then leave it to simmer for about 30 minutes
- Add the mushrooms and simmer for a further 30 minutes or until the potatoes start to dissolve
- This is more or less how it looks like (not pretty but you get the idea!)
- When things look cooked, turn the heat off.
- Add some butter, to taste (I recommend you use unsalted butter).
- Use a hand blender to make it into a liquid soup, not a soup with floating things 😏
I suggest you taste the soup and correct for salt now. And maybe add some pepper!
You can also cut some bacon in strips, fry it and add it on top of the soup. Or you could serve with some toasted bread. I think it could also work nicely with roasted pine nuts.
This soup also works really well as a packed lunch.