1 small onion , diced
1 stick of celery, diced
1 leek sliced
1 medium potato cut into chunks
1 or 2 garlic cloves
1 tsp dried parsley
1/2 tsp salt
1 tsp veg stock powder
walnut sized knob of butter
tbsp of veg oil or rapeseed oil
1/4 tsp white pepper
black pepper to taste
Boiling water
optional
A couple of handfuls of spinach.
To serve
Creme fraiche
Lemon pepper
Saute the onion, garlic and celery in the oil. Add everything else apart from the spinach and cover with boiling water. Cook for 20 mins or so, until the potato is cooked. Blend with a barmix. Add the spinach, stir in and blend again – the spinach will stay a lovely fresh green. Adjust seasoning and add more water if this is too thick.
To serve
Add spoonfuls of creme fraiche to the serving bowls along with the soup. Top with lemon pepper if you have it. [ Can be found in many polish shops and it gives a nice lemony zing to the soup]
If you aren’t using all of the soup in one go this will keep well in the fridge. Should give you 4 portions.
Don’t add the creme fraiche to the main body of the soup if you are going to reheat it. It can go a bit lumpy, it’s best to add it just as you serve and that way it also makes a nice decorative swirl.
You can also use watercress along with the spinach and replace all or part of that with watercress if you happen to have any that needs using.
mortsmorsels 