A simple Green pepper and leek soup, with shredded salad tomato and steamed potatoes (two medium sized leeks, four small potatoes in their skins, half a green pepper, and one tomato). The ingredients were chopped and then stir-fried slowly at a low heat in a saute pan, in a little sunflower oil.
Once the leeks began to brown, I added water to the pan, along with some vegetable stock and white pepper. The mixture was allowed to simmer for half an hour, before being blended with a mouli electric mixer.
Simmered for another fifteen to twenty minutes. A dash of Tabasco sauce was added and more white pepper. The soup itself is wheat free. It was served in this case with two Scottish potato scones (bought from Aldi), which contains wheat, but 73 per cent is potato.
It is possible to vary the contents of this soup a great deal, and the way it is served. It could be served with a topping of Italian cheese, or grated cheddar, or with croutons or toasted garlic bread. Delicious just as it is!
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Pepper, leeks, tomato and potato stir-fry |
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The soup after blending |
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Pepper and Leek Soup served with Scottish Potato Scones and Tabasco Sauce |
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