Quail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then...
Beetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable...
Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Potato leek and bacon soup
- 25g butter
- 1 large leek (white part only), thinly sliced
- 1kg potatoes, peeled, cut in 2cm dice
- 1 clove garlic, crushed
- 3 cups chicken stock
- 2 cups milk
- 150g loose bacon pieces
- 1 cup thickened cream
- 1⁄4 cup chopped chives
1. Melt butter in a large saucepan over moderate heat. Cook leek, potatoes and garlic for 5 minutes, stirring, until leek is soft. Add stock and milk. Bring to the boil; reduce heat and cover. Simmer 20 minutes or until potatoes are tender. Cool 10 minutes. Blend in batches until smooth.
2. Meanwhile, heat an oiled medium frying pan over high heat; cook bacon, stirring, until crisp. Add bacon to soup with cream. Stir over moderate heat until hot. Remove 2 cups of the soup and reserve. Stir chives into the remaining soup; season to taste and serve.
Substitute low-fat milk and light cream to reduce kilojoules. Buy bacon pieces from the deli, or use diced bacon. For vegetarians, omit bacon and replace chicken stock with vegetable stock. Use a food processor, electric blender or stick mixer to puree the soup.