By Paulette Myrie
With a chill in the air and frost on the ground, its time to drag out the saucepans, raid the cupboard and fridge for ingredients and cook up some heartwarming soup.
Making soup is not an exact science, just peel and chop your favourite vegetables, dice some meat if you fancy it, leave it out if you don’t, add stock and season with salt and pepper then simmer on a low heat. When you can push your fork into what your cooking … your soup is cooked.
Edinburgh’s public shared the type of soup they like to sup on a winter’s day.
Whatever soup you fancy, make sure it keeps you warm this winter!
Here’s a recipe for Leek and Potato soup that’s easy to make …
Prep: 5mins – Cook: 25mins – Ready in: 30 mins
1 knob of butter
1 large leek, chopped
4 medium potatoes, peeled and diced
900ml (1 1/2 pints) stock, either chicken or vegetable
single cream, if desired
Heat butter slowly in pan till melted. Add chopped leeks and cover, cooking slowly for about 5 minutes.
Add potatoes and cover, cooking slowly for another 5 to 10 minutes till soft.
Pour in stock and bring to the boil. Simmer for 10 to 15 minutes.
Mash with potato masher for a chunky soup.
If a creamed soup is preferred simply blend the soup with a hand blender and bring back to piping hot. Add a spoon of single cream to each bowl as served and stir thoroughly.