Another classic, with a twist…
I love ‘fridge clean-out’ kind of soups. The other day I found a globe of Savoy cabbage and leek in my fridge. Rustling through the pantry I found a couple of potatoes. There was only one way these ingredients were headed, into a large crockpot and coming out as a warm bowl of comforting soup.
Cabbage gives this classic potato and leek soup a real textural twist. My philosophy behind cooking is about always trying new things. Whether that is flavours, ingredients or cooking techniques they all make us one step closer to becoming culinary geniuses.
Ingredients: 10 Cooking time: 45 minutes
- One leek, finely chopped
- One Savoy cabbage, finely sliced
- Two medium potatoes, peeled and cubed
- Two to three pods of garlic, finely chopped
- One medium sized bay leaf
- One litre of vegetable stock
- One teaspoon crushed black pepper
- Salt to season
- One tablespoon butter
- Two tablespoons olive oil
In a heavy bottom pot, melt butter and heat olive oil together. Add garlic, once aromatic add leek. I usually use the white part of the leek only, but this time I used the green bits too. Lower the heat and cook until leeks are slightly soft.