Leeks and potatoes soup
This is a comfy soup that I enjoy after a long day at work or on a Sunday evening with a good glass of red wine, some toasted bread and cheese.
Serves 4
4 large leeks, trimmed and outer layer discarded
1 medium sized onion, peeled roughly chopped
2 medium potatoes, peeled and diced
900ml homemade vegetable stock
3 table spoons of Ancino Oro extra virgin olive oil for frying
Salt and Freshly grounded black pepper
1 table spoon of Ancino Ortice extra virgin olive oil to serve
1 tablespoon of freshly grated Parmesan (optional) to serve
In a large pan put three table spoons of Ancino Oro extra virgin olive oil and heat gently. When the oil is warm, put all the chopped ingredients in the pan and fry at medium heat for about 2 minutes and stir continuously.
Reduce the heat to a minimum and cover the pan with a lid. Let the vegetables sweat for around 15 minutes, stir occasionally.
After 15 minutes add the hot vegetable stock and cook the soup for about 20 minutes or until the vegetables are soft.
Once the vegetables are soft take the pan off the heat and blend the soup directly in the pan with a hand blender.
Now adjust the soup with salt and pepper and stir well.
Poor the soup in a bowl and add some Ancino Ortice extra virgin olive oil and a spoonful of Parmesan.
