…putting the mental back into the kitchen.
A little like my Breaking The Recipe Rules posts, Experimental Kitchen sees me cast aside the recipes books completely, delve to the very depths of the fridge or freezer to retrieve leftovers or food that’s nearing its sell-by date, throw them into a metaphorical cauldron and see what the end result is. Sometimes I don’t even have leftovers, I’m just experimenting!
Autumn always equals soup to me and when the Riverford veg box arrived the other week, complete with short leeks and potatoes, I immediately thought: Leek and Potato Soup. I love experimenting with traditional recipes and I’d also order some of their organic Caerphilly cheese. A bit of a treat as it’s not cheap but it has a really lovely texture. Inspiration struck and I came up with a new twist on a traditional hearty soup:
Glamorgan Style Leek & Potato Soup
- 3 short leeks
- 4 medium-sized white potatoes
- 100g Caerphilly cheese
- 25 g of butter
- 1 tbsp of oil
- 1 1/2 tsp of Dijon mustard
- 500 ml of onion stock (I love Kallo stock cubes , but you can use whatever you have)
- 200ml almond milk
- Heat the oil and butter in a pan being careful not to burn the butter
- Slice the leeks and wash thoroughly. Add to the pan once the butter and oil is sizzling
- Cook for 5 minutes
- Peel and cube the potatoes and add to the pan
- Add the onion stock and bring to the boil
- Boil until potatoes are cooked through. Top up with a little water if necessary
- Turn the heat down low and add the milk, mustard and the cheese. Stir through until the cheese is melted.
- Serve with crusty bread and butter.