Living on the far north coast of NSW our winters are pretty mild compared to the south of the country, but the last week or so the weather had started to take a chill pill.
With the beginning of autumn, the hot sticky humid weather seemed to have passed… Or so I thought.
From Thursday afternoon until Friday lunch time there was a massive storm that saw cold strong winds coupled with a heavy downpours of rain.
Friday morning I woke thinking of winter and warm comforting foods that I could make over the weekend. Soup was on my mind. Straight after breakfast dodging rain showers, with the toddler in tow I made a dash across the road to woollies to pick up some soup staples.
A creamy potato and leek soup was on my mind and there was no way the thought of eating it was leaving my mind.
As usual I didn’t have a recipe. I actually didn’t even have a reference for this one. I just threw what I had and some fresh ingredients into a pot, let it simmer then puréed it in the blender. It was extremely tasty. The only problem that I had with it was by the time it was all made and ready to eat at lunchtime… The weather had cleared up and bang we where hit with a wave of heat and humidity that lasted until early Sunday morning.
The soup was still amazing though, even if I did have to eat it constantly wiping my brow.
I really should stop complaining that it’s hot because as soon so it gets cold I know I will be wishing for these steamy summer days once more , as Summer generally is my favourite season of the year.
Is it cold where you are in the world? Are you a winter or summer person?
Potato and Leek Soup (serves 2 mains) (4 entree size)
1 tablespoon butter with a glug of olive oil
500g of potatoes
1 litre chicken or vegetable stock
3 baby carrots
3 sticks of celery
3 small cloves of garlic
100 mls thickened cream
Salt and pepper to taste
Peel and chop the potatoes into small bite sized pieces.
Thoroughly wash the leek to remove dirt then chop.
Roughly chop the carrots, celery, onion and crush the garlic.
Heat a large saucepan to medium heat.
Toss in the butter and oil.
Once the butter has melted throw in the onions, celery, leek, carrot and gently fry until the onion and leek are translucent.
Add the garlic and potatoes and coat in the butter and oil.
Add the stock and bring to the boil.
Once boiling turn the heat down to low and simmer until the potatoes are cooked through.
Place the soup in a blender and blend until smooth.
Return it to the saucepan on a low heat.
Add the cream and gently mix until combined.
Season to taste.
Garnish with freshly chopped parsley.