Tuesday, 22 May 2012

Picnic Fare


Leek & Potato Soup with a Coconut Twist


2 tbsp Mild & Light Olive Oil                                     
Small Onion, chopped
1 prepared Leek (approx 400g), sliced
600g Potatoes, peeled and chopped                         
1 lt Vegetable Stock
few Chilli Flakes
½ tsp Ginger Paste
1 sachet Creamed coconut
100g Prawns (optional)

Serves 4

Prep:  20 mins
Cook: 20 mins

  1. Heat the oil in a large pan and then cook the onion for a couple of minutes.
  2. Add the leek and potatoes.  Stir well, then cover and cook gently for 5 minutes, making sure it doesn’t stick to the bottom of the pan.
  3. Pour in the stock and bring to the boil. Add the chilli flakes, then turn the heat down and simmer gently for 15 minutes.
  4. Cool for 5 minutes while melting the coconut cream, by immersing the unopened sachet in hot water.
  5. Add the ginger paste and coconut cream, then blend the soup in a food processor until smooth.
  6. Return to the pan, taste and season if necessary.                  
  7. Add prawns, if using, and gently re-heat.
  8. Serve with crusty bread.


J B Blackett said...

Sorry, M. Don't like leeks. Ever since my granny made me eat a leek suet pudding.

Morag said...

Maybe it's time to give it another go, JBB? Leek suet pudding sounds yuck and bears little resemblance to my soup :-) Or use sweet potatoes instead .... delicious!

J B Blackett said...

Eee - but Life wah 'ard in them daze.
'Specially in Fulham when all those accursed leek and suet-eating Northerners moved in.