- Knob of butter
- Salt and pepper
- 1 tablespoon of olive oil
- 2 shallots chopped finely
- 2 cloves of garlic chopped finely
- 2/3 celery sticks, finely chopped
- 2 carrots chopped finely
- 3 leeks sliced finely
- 6-8 small new potatoes thinly sliced
- 2 teaspoons of dried oregano
- 1 vegetable stock cube
There’s a fair bit of fine slicing and chopping that has to be done but it is well worth it – you could put everything in the blender but I think it tastes and looks far better if you can see the thin slices of leek on your spoon.
I used some left-over cooked new potatoes from dinner the previous night and added them in after cooking the leeks, celery and carrots for 10 mins. Otherwise chop up the potatoes and cook at the same time as the leeks etc.
You can use a small red or white onion instead of shallots.
I make this and then freeze half of it for a light weekend lunch /snack.
Organise all the ingredients together ready to start. Peel the carrots; wash the leeks and celery etc.
Chop the garlic, celery and carrots and leave to one side
Now chop the shallots. Place the knob of butter and olive oil onto a large saucepan, once the butter begins to froth add the garlic and shallots and stir over a medium – low heat.
Now chop the leeks into thin slices. Add the celery, carrots and leeks to the pan, stir and cook for approx. 8-10 mins.
Chop the potatoes and add (I used cold cooked new potatoes from a previous meal)
Boil the kettle and cut the stock cube in half. Make 1 pint of the stock with half a cube and add about half of the liquid and stir before adding the rest.
Now make up another pint using the remaining stock cube and add to the pan. Stir again; bring to the boil and the simmer covering the pan with a lid for approx. 10 mins.