This time of year, with shorter days and cooler weather many cooks are enjoying the change of season. It is the time of year for a good soup and it is easy to take the cues from your kitchen garden or what can be picked up at the farmer’s market. Always keep your herb pots nearby for easy access, especially in winter when it is often dark before dinner is cooked. This simple potato leek soup can be prepared in about an hour.Leeks belong to the same family of vegetables as garlic and onions and have many of the same beneficial qualities such as promoting optimal heath, lowering cholesterol and stabilising blood sugar. Leeks are also known for their diuretic and laxative qualities, they are low in calories and contain several vitamins.
Leeks enjoy a very long and interesting history, they are native to Central Asia and were known by the Greeks and Romans for the beneficial effect upon the throat. It is even said that the Roman emperor Nero ate leeks every day to strengthen his voice. The Romans brought leeks to the UK where they flourished in the cold weather. In Wales leeks are so highly regarded that they are a part of the national emblem. This is in part because in a famous battle against the Saxons in 1620 the Welsh army put leeks in their hats so they could distinguish themselves from their opponents.
Potatoes are a staple food for many families, so much so that they can be overlooked. We should not forget that when cooked properly, they area good source of calories, minerals, such as potassium and iron and vitamin C.
The first potatoes were grown over 7,000 years ago in the harsh climate of the Andes. When the Spanish brought them back to Europe they were thought to be food for the underclass and were used to feed hospital patients in Spain. The popularity of the potato was also hampered by it being a member of the nightshade family and closely related to poison plants. In the seventeenth century the potato gained notoriety as the food that saved Europe from its famines.
When cooking at home we should try to add fresh herbs whenever possible, most herbs have many beneficial qualities. Rosemary stimulates the immune system, increases circulation and aides in digestion. Even a small amount of rosemary can give you significant levels of iron, vitamins A and C.
Rosemary was used by ancient Greeks to increase memory; students would put rosemary sprigs in their hair while studying for exams. Mourners would place rosemary in the grave with their loved ones as a symbol of remembrance. In old England rosemary’s ability to enhance memory transformed it into a symbol of fidelity.
Potato Leek Soup
4 large potatoes, peeled and cubed
3 leeks, chopped
1 onion, chopped
4 tablespoons butter
1 tablespoon fresh rosemary, chopped
2 tablespoons flour
250 ml light cooking cream
6 cups vegetable stock
Salt and crushed pepper to taste
Directions
Sautee the potatoes, leeks, onions and rosemary in the butter for about 10 minutes.
Add the flour to the cream and shake or mix well. Add the cream and vegetable stock and simmer for a half hour.
Put the soup in a food processor and puree.
Reheat if necessary, serve with crusty bread. Serves at least six.
by Michele Dennis email
Posts
