Fanny Craddock-Ephgrave (Leek, Bean & Potato Soup)
I’ve been called many things
in my lifetime, some of them libelous, but I’ve never been called a chef.
I’d have been surprised if
somebody had, if I’m honest, as my culinary knowledge is pretty limited. I’m
not one of those people who tries to apply the ‘I can’t cook’ excuse, as that’s
a cop-out. Anyone can do it. It’s a
science. Follow a recipe and you can’t really go wrong.
(Cut to a massive house-fire.)
Despite the fact I’m not as
ambitious at food preparation as I’d like to be, I do have a speciality, and
that’s leek, bean and potato soup. It may only be this in that I’ve learnt the
instructions – I didn’t invent them – but in a change to my usual internet
bloggery, I thought I’d impart them to you (whoever you may be).
Ingedients:
·
1 tsp
olive oil
·
1 large
clove of garlic, finely chopped
·
2 large
leeks, washed and finely chopped
·
1 medium
potato, peeled and diced
·
750ml
vegetable stock
·
1 tin of
borlotti beans, rinsed and drained
Instructions:
1.
Heat
the oil in a large saucepan. Sauté the garlic and leeks for 4-5 minutes until
starting to soften but not colour.
2.
Add
the potato and vegetable stock, stir and bring to the boil. Reduce the heat,
cover and simmer for 15-20 minutes until the vegetables are tender.
3.
Stir
in the beans and serve with bread. I didn’t mention the bread.
It’s a simple
as that. It’s also very tasty. Tomorrow, I’ll teach you how to whittle a bong.
