Tuesday, 18 November 2008
White Winter Warmer
This is a great soup for winter. Its sweet, creamy, filling and has a velvety texture.
The recipe is based on the Potato and leek one, but with a couple of additives.
Good handful of new potatoes
1 large leek
good handful of mushrooms (you can use any mushrooms for this)
1/2 pt milk
spoonful of flour
spoonful of butter (I usually use dessert spoons to measure things)
2 mugs of chopped cooked chicken
1 veg oxo cube
1 knorr potato cube with garlic and parsley
salt and pepper to taste
Chop the potatoes into small cubes, leaving the skin on.
Chop the leek into small pieces.
chop the mushrooms into small pieces
chop the chicken into small cubes
Put the potatoes into a pan of boiling water and leave to soften. It should take about 10 minutes at the most. A couple of minutes before the cooking period has finished, throw in the leeks and mushrooms.
In a separate pan, melt the butter. Then add enough flour to make a thick paste with the melted butter. keep this mixture moving. Add the milk and keep stirring. When it is all incorporated, add the oxo cube to 1pt of boiling water and add to the sauce.
Strain the potatoes, leeks and mushrooms and add to the white sauce pan.
The chicken is optional. You can either add it now for a smooth soup, or add it later to keep the chunks.
Pour the soup into a blender and blend until smooth. You'll have some wonderful bits of skin from the potatoes giving it brown flecks.
Return soup to pan and allow to boil softly. if you are adding the chicken to keep it chunky, add the chunks now and warm through. Add the potato cube thingy, and add salt and pepper to taste.
Leave to simmer for a few minutes to completely incorporate all the flavours (I put mine straight into a flask for work).