This #homemadeMonday I will be giving you, dear readers, an exclusive peek at my first ever attempt of cooking with leek. Two weeks ago I ordered one of those fruit and veggie baskets in an attempt to avoid the supermarket and consume more greens. One of the things that came with it was a beautiful piece of leek, that I had absolutely no clue what to do with. So I pinterested my way around some leek recipes and found tons of potato and leek soups, that just seemed to be missing something. Or two things in particular. Read on to discover my two secret ingredients for the creamiest soup ever.
(serves four to five)
200 g leek
a medium to large sized onion
700 g potatoes
a medium sized apple (secret ingredient #1)
700 ml water
1/2 tsp five spice mix (secret ingredient #2)
1 tbsp olive oil
1 tsp salt
1 tsp pepper
1. Prep: Chop the onion in fine pieces. Peel the potatoes and cut them into cubes so they can boil more easily. Slice the leek in cca 1 cm thick slices.
2. Add the olive oil, the onion and the five spices mix to a large pot and fry until the onion is golden. Note: the five spices mix is the unexpected star of this recipe and turns the whole recipe around!
3. Add the potato to the pot and fry for a couple of minutes. Add enough water to cover them and let boil for a few more minutes.
4. Add the leek and the rest of the water and let boil until the potatoes seem soft.
5. In the meantime, chop the apple in small bits (tiny croutons) and bake them in the oven for 10 minutes at 220 degrees. Note: You can also skip the baking if you prefer the apple juicier or plan on eating the soup cold, but you can definitely not skip the apples. Their sourness is the perfect complement to the potato starch and leek flavour!
6. Once the potatoes and leek are properly boiled, blend with a vertical mixer. Decorate with the apple croutons and serve either hot or cold.