This week we had our interns start with us on the farm. Part of the learning is about harvesting veggie from the garden. I have a bit of a haphazard mess at the moment in the patch but after summer order is always returned. As we started preparing our beds for planting we harvested a basket full of leeks and spring onions. There were also a few random potatoes among other parts of the garden. Making way for the new the lot had to go.
Creating meals with our own produce is always exciting. This meal was 100% homegrown. Just over a kilo of spuds and probably the equivalent to 10 decent size leeks in spring onions.
As Roy loves potato soup and he also likes it chunky this soup was a winner and super easy to make. Roughly chopped veg, chucked in to a pot and cooked up for 15 minutes. A splash of milk to finish and season to your tastes, served with some crusty white bread and butter.
Over lunch we were discussing the word ‘potager’ which is a french for kitchen garden. Turns out the English use this word too. This soup definitely could be called a potager soup but I like to know what is in my soup. No surprises for me.
What are your favourite garden soups?
- olive oil
- 50g butter
- 4 leeks, roughly chopped
- 1 bunch of spring onions, roughly chopped
- 1 kilo potatoes, cleaned and roughly chopped
- ½ cup of white wine
- 2 tsp of chicken stock powder
- ¼ cup milk
- salt and pepper
- In a large saucepan melt the butter in a little olive oil over a medium heat. Add the leeks and sweat down making sure that they don't burn.
- Add the spring onions and sweat down. Add the potatoes along with the white wine and give a good stir.
- Cover the mixture with water and add the chicken stock powder
- Cook for 15 - 20 minutes or until the potato is cooked.
- Add the milk and season with salt and pepper.
- Serve immediately with some crusty bread and butter.