So, new year, new resolutions. Starting the blog last year, I had no idea that nearly a year later I'd still be doing it, and for the best part it's been a very enjoyable experience. It's broadened my repertoire of recipes enormously and it's been wonderful watching my list of followers grow and the number of views and comments increase. But it's still a baby blog and it's got a long way to go before the hits and page views could be termed "heavy traffic".
But I digress. As a result of blogging so much last year (I think I averaged two recipes a week) I've managed to put on a stone in weight (14lbs or 6.4kg) and none of my clothes fit properly anymore, so I decided that something has to be done about it. This month is soup month, and this is the first of many hopefully delicious and healthy soups. Enjoy!
Ingredients (serves 6):
2 baking potatoes
1 large onion
1 litre vegetable stock
75ml crème fraîche
1/4 teaspoon nutmeg
Salt and white pepper
Chop the onion, slice the leeks and carrots and fry in a large, heavy bottomed pan over a low heat for 5 minutes. Peel and dice the potatoes and add to the other vegetables in the pan. Once the leeks and onions are soft, add the vegetable stock, the nutmeg, a pinch of salt and a little white pepper (be careful, it is hotter than normal black pepper) and simmer gently for 20 minutes, until the potatoes and carrots have also softened.
Then, in batches, puree the soup mixture and push each batch through a sieve to make it extra smooth (this stage is optional, but does make a huge difference to the creaminess of the soup). Transfer back to the large pan when done, and stir in the crème fraîche. When reheating, take care not to let the soup boil as this will cause the crème fraîche to curdle.
Serve with a green salad or lovely, crusty white bread and butter. I like my soup with a dash of Tabasco which I think really complements the flavours.