While they are still waiting for “Winter” to come in GOT (wink! wink! to those who know what I am talking about :p) it seems winter has finally crept into the otherwise always burning Delhi. This means loads of vegetables in the market – specially the green ones 🙂 . Nothing make me happier than strolling in the Sabji Mandi ( vegetable market) in winters, I mean I any day would prefer it to roaming aimlessly in the fancy malls. With just two months of Winter in hand I try to pack in as much nutrition as I can into my two brats. Thankfully they too love soups. So everyday I serve them different soups amongst which this particular one is my daughter’s favorite. This thick creamy soup is so delicious and filling that one big bowl is suffice for dinner or you can have a couple of buttered bread with it. It is quick, easy and healthy , so do give it a try 😀
- 200 gms Leek, just the white part
- 300 gms Potatoes
- 2-3 Garlic cloves, chopped
- 1 small Onion, chopped
- 2-3 Tbs Butter
- 1 1/2 Cup Chicken Stock/vegetable stock
- 1 Cup full fat Milk
- 1/4 Tsp Dried Thyme
- 1/4 Tsp Dried Basil
- Cream as needed
- Salt to taste
- Freshly ground Black Pepper
- Chives/Leeks for Garnish
- Slice the leeks, clean , peel and cube the potatoes and keep aside.
- Heat butter in a deep bottom wok. Fry the garlic till aromatic and add the onions. Fry till translucent.
- Dunk the leeks and potatoes. Fry for 2-3 minutes.
- Then add the stock and freshly ground pepper and bring to boil. Once it comes to a boil , lower the heat and simmer till the veggies are well cooked.
- Remove from heat and let it cool a bit. Blend it in a mixer till smooth.
- Put it back in the wok along with milk and bring to a boil. Crush the dried herbs in your palm and add to the soup.
- Check seasoning and adjust the consistency by adding more milk or stock.
- Remove and serve in bowls. You can garnish with cream and either finely chopped chives or with thinly sliced leeks sautéed in little butter.