I chose to go with L+P this morning in order to record at least one more Almost Perfect Recipe before we break for Christmas and also because mighty fine looking leeks were on special offer in Somerfield, so I bought three kilos (@ £2.50/kg). As for the other main component of this soup, I used most of a 2kg bag of Désirée, a versatile variety that mashes well but is waxy enough to hold its shape when diced and boiled in a soup.
The challenge when making leek and potato soup is to produce a variety of textures and flavours: a creamy background to tangy leek with some chunks of potato. On 3.10.07, I mashed the spuds separately and finely chopped all the other ingredients. On 15.10.07, I whizzed the soup and experimented with coconut instead of dairy products to get a creamier texture (and I rather overdid it). This recipe combines both approaches and makes at least 25 250ml servings:
1. Slice the leeks lengthways and clean them thoroughly under running water. Make a mirepoix by dicing three medium sized onions, three biggish carrots and half a head of celery. Peel and smash half a dozen cloves of garlic.
2. Cook the mirepoix and garlic, with a couple of Bay leaves, in a generous splash of vegetable oil over medium heat in the bottom of your soup pot, with the lid on. Stir often to prevent sticking.
3. As the mirepoix cooks, finely shred the cleaned leeks and add them to the pot as you do so, stirring and replacing the lid. Add a litre of Marigold bouillon.
4. Peel and dice your spuds. The leeks will sweat down quite a bit, so you don't need an equal quantity of potatoes (unless you want to make Potato & Leek soup): a bit more than half and lees than two thirds by weight is about right. In this case, with 3kg of leeks, I used about 1.75kg of spuds. Add the diced potato to the soup pot and cover with a further four litres of bouillon.
5. Bring the soup to the boil and simmer it for fifteen minutes. Meanwhile, melt 50g of creamed coconut - a quarter of a 200g block - in a litre of boiling water. Turn off the heat under the soup and leave it to stand for five-to-ten minutes more. Fish out any Bay leaves before blending.
6. Remove about a third of the soup to a separate container and then blend the rest with a stick mixer, adding the coconut mixture (to make a total of six litres of liquid in this soup).
7. After blending, reincorporate the chunky portion of the soup and serve. Popular garnishes include chopped parsley and Spring onion, or chives, but I grated nutmeg over the surface of this soup to give it a slightly spiced finish.
The log bok is full and, rather than replace it, I want to get a page-a-day diary for people to comment on their Soup Kitchen experience, so no specific remarks about this soup were recorded, but it went down very well. So well that almost every single person who sampled it had seconds, several had third bowls, and it was all gone by 3.30pm.