It’s another Nigella recipe. I appear to be going through cookbook phases. I get hung up on one book and end up cooking my way through a few recipes before moving on to the next book. Kitchen is one of my favourite Nigella cookbooks. When it was published, six years ago, some of the specialty items called for in the recipes were near impossible to track down. It is amazing to see how many more specialty ethnic food items are available in this area now. Today’s recipe, however, requires no specialty items, but ingredients I have kicking around my fridge daily.
Nigella calls it “Soup made with garlic and love”, but it’s really a variation of leek and potato soup with a little garlic and thyme. Again, she doesn’t seem to have this recipe on her website.
1 bulb of garlic
1 leek, trimmed and washed
3 tbsp olive oil
1 tbsp (heaped) fresh thyme chopped
2 baking potatoes
1.5L chicken stock
Salt & pepper to taste
Remove each clove of garlic, peel and thinly slice. Using the white parts only, halve the leek, wash and thinly slice.
Heat the oil in a heavy-bottomed pot with a lid. Add the leeks and cook gently for about 5 minutes. Add the thyme and garlic slices and, stirring occasionally, cook for about another 5 minutes.
Wash and dice the potatoes. I left the skin on, but I don’t think it matters if you’re anti-potato skin. Add the diced potatoes to the pot and stir occasionally.
Add the chicken stock and bring to the boil. Let simmer for about 20 minutes and season with salt and pepper, though it did not require much seasoning.
Done. Simple. Great tasting. This one is going into the regular rotation. I ate it so fast that I forgot to take a picture. Oops!