Leek, Potato, Spinach & Wild Garlic Soup
From the Field Kitchen
-
45 Minutes
-
Serves 2
30 Minutes
Serves 4
What you'll need…
- 2-3 Onions
- 3-4 Carrots
- 3-4 Celery stalks
- 1 Garlic clove
- 1 Tablespoon oil
- 1-2 Bay leaves
- Sprig of thyme/parsley
- A few black peppercorns
- 1/2 Small glass of white wine
The method
1
Coarsely grate the carrots, onions, celery and garlic. Heat some oil over a medium heat in a large pot. Add in the grated veg, herbs and peppercorns.
2
Sauté for around 5 minutes, ensuring you keep stirring, or until the veg have softened slightly.
3
Add in the wine and 1.75 litres of boiling water. Bring to the boil and allow to simmer, don't cover with a lid.
4
Allow to simmer for 10-15 minutes, then strain and store your stock in the fridge or freezer ready to use!
Recipe from River Cottage
