It has been an extra cold winter for Brisbane this year. I have enjoyed the change as most of the time Brisbane is either warm or hot and humid. It is also much nicer weather for cooking and eating. I have never understood why anyone would buy a can of soup. The taste of canned soup is really awful. I think they put cornflour in the commercial stuff or something with has the same taste as commercial baby food. Homemade soup is So easy to make and you can use vegetables that you have left over in the fridge. This soup recipe was sent to me by my dear friend, it is originally Elizabeth David’s recipe and it is delicious with a sprinkle of chilli if you like your food spicy hot. I have changed it slightly as I did not have fresh tomatoes I used canned chopped tomatoes. If you want to make a little more filling you can add a can of lentils into the soup at the end.
I hope this recipe inspires a life long love of making soup in your kitchen.
The white part of two leeks1 can of chopped tomatoesI clove of garlic diced3 potatoes cut into small pieces1 1/2 oz. butter Replace this with oil for a Vegan recipea dollop of soya yoghurtMethod
Melt the butter in a heavy saucepan; before it has bubbled put in the finely sliced leeks; let them just soften in the butter. Half the success of this soup depends upon this first operation. If the butter burns instead of just melting or the leeks brown the flavour will be spoilt.
Add the can of chopped tomatoes; Add the peeled and diced potato, a seasoning of salt, and two lumps of sugar. Cover with 1 1/4 pints of water. After the soup comes to the boil let it simmer steadily but not too fast for 25 minutes. Put it through the food mill, twice if necessary. Return the puree to the rinsed-out saucepan. When it is hot, add about 4 oz. cream.
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