I absolutely love enjoying a big bowl of soup with warm farm-style bread and salted butter on cold days. Today is about 3'C so I think soup is definitely the order-of-the-day for dinner tonight. Besides, I have just made 12 litres of homemade chicken stock. Remember, your soup is only as good as the stock you put in it. Here we go ...
1kg potatoes, skin on and big dice
4 cups chopped leeks, cleaned well
1/4 cup olive oil
Lots of salt & pepper
2 cups baby arugula/rocket
1 cup dry white wine
8 cups homemade chicken stock
500ml light cream
Pinch Saffron
1 tsp paprika
250ml yoghurt
Preheat over to 200'C
Place potatoes and leeks in a deep baking tray
Add oil, salt and pepper and toss well
Bake 45 min until tender, turning a few times during baking
Add arugula/rocket, toss to combine and bake for 4 min
Add wine and stock scrapping bits off the bottom of the tray
Place in a processor and whizz in batches until smooth
Transfer to a large pot adding cream, saffron, paprika and yoghurt and heat through without boiling
Add more salt & pepper to taste
Enjoy with some freshly grated Parmesan on top.
4 cups chopped leeks, cleaned well
1/4 cup olive oil
Lots of salt & pepper
2 cups baby arugula/rocket
1 cup dry white wine
8 cups homemade chicken stock
500ml light cream
Pinch Saffron
1 tsp paprika
250ml yoghurt
Preheat over to 200'C
Place potatoes and leeks in a deep baking tray
Add oil, salt and pepper and toss well
Bake 45 min until tender, turning a few times during baking
Add arugula/rocket, toss to combine and bake for 4 min
Add wine and stock scrapping bits off the bottom of the tray
Place in a processor and whizz in batches until smooth
Transfer to a large pot adding cream, saffron, paprika and yoghurt and heat through without boiling
Add more salt & pepper to taste
Enjoy with some freshly grated Parmesan on top.
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