crouton, crouton, crunchy friends in a liquid broth

so this post is about soup, soup, a tasty soup, soup.

excuse the constant mighty boosh paraphrasing. i. just. can't. help. it. maybe i should provide the lyrics just to get us all on the same page. mother, as my only reader, i feel i must do this for you. being older and all.

The Soup Song - The Mighty Boosh

Soup, soup, a tasty soup, soup, a spicy carrot and coriander.

Chili chowder!

Crouton, crouton, crunchy friends in a liquid broth. I am gazpacho, oh, I am a summer soup, oh! Miso, miso! Fighting in the dojo, miso, miso! Oriental prince in the land of soup!

AAAND... the link to the video ----->HERE

 (you're welcome)

now, to get back to what i actually was going to talk about. the other night i made THE MOST AMAZING potato and leek soup. i ate it all in a day and a half. which is quite a lot. it is honestly the most wholesome, hearty, and comforting bowl of liquid you will ever consume. even those of you who are domestically incapable and kitchen retarded cannot mess this up, and it will be a very rewarding experience, both in the sense of creating and enjoying.

potato and leek soup FOR DUMMIES  

• take about four or five medium sized leeks, chop of the top bit where its very muddy, then slice finely and chuck in a bowl of water to rinse out all the dirt and grit. (removal of dirt and grit very important!!) 

• meanwhile, chop up an onion or two, and heat up a largeish pot with a knob of butter and a glug of oil.

• muddle the leek rings around to wash well, drain, and add to the (now melted) butter in pot along with the onion.  strip in a few stalks of thyme (this is a herb) and cook over a medium heat until the onions and leeks are all soft and yellowy and yummy.

• add about a glass and a half of white wine, you may drink the rest. while this is cooking off, peel and cube (this means cut into blocks - about 2,5cm x 2,5cm if you want specifics) around about 4 or 5 potatoes. 

• add potatoes to the pot, cook for a bit to allow the potatoes to absorb the winey-buttery-oniony goodness. add about a litre of chicken stock - instant is fine - and simmer over a gentle heat for about one to one and a half hours, or until the potatoes are tender. 

• now, if you are lucky and own a hand blender or liquidiser, apply that to lumpy mixture in pot. if, like me, you only possess a potato masher, apply that. it's okay if it's not perfectly velvety smooth - the lumps actually make it more filling and rustic. 

• when your soup is smoothish, stir in one cup of cream and one cup of milk, a good sprinkling (about a tablespoon) of nutmeg, and if you'd like (and i do like, very much), a handful of strong grated cheese, like pecorino or gruyere.

NOW (and only now) may you season with salt and pepper.

• if you're not going to eat the soup all at once, rather sprinkle the cheese onto individual portions, as it tends to form a skin once the soup has cooled. add less salt, in that case, as the cheese is quite salty.

• this soup is delicious on its own, but to 'soup' it up (i had to, sorry), serve with some oven toasted ciabbatta slices that have been rubbed with a clove of garlic and some olive oil before toasting - delish! also nice with some crispy bacon bits on top, or a dollop of sour cream.

serves one very hungry jenna or about eight normal people.  

tonight i'm making butternut soup - stay tuned!