Leek and Potato Soup

French Classic Recipes

Ingredients:

• 7 medium sized fresh leaks
• 4 medium potatoes
• 1 rutabaga
• 1 parsnip
• 1 fennel bulb
• 3 sticks of celery
• juice of 1 lemon
• 4 tbsp of olive oil
• 1 tsp of salt
• pepper to taste
• 1/4 preserved lemon
• 2.5 quarts of rich broth (chicken or vegetable broth is fine)
• 2 tbsp of chopped fresh parsley
• 1" of fresh chopped ginger
• 1 tsp of dried ground coriander seed
• 1 tsp of dried ground fennel seed
• 1 tsp of dried parsley
• 1 tsp of dried marjoram or oregano

Steps:

1. Pre heat oven to 400F
2. Chop leaks into 4 inch lengths, removing outer leaves,
3. Then thoroughly wash any sand out of the leaks
4. Arrange in an oven proof dish,
5. 2/3 rds cover with broth
6. Pour olive oil over the leaks
7. Add salt and pepper
8. Put in the over for 20 mins or until tender
9. In a large stock pot heat the rest of the broth
10. Chop the preserved lemon and add it to the broth
11. Add the dried herbs
12. Liquidize the ginger in a few tablespoons of broth or water
13. Add 4-6 tbsp of liquidized ginger to the broth
14. Chop the potatoes into small pieces then put them in the broth (skin on is fine)
15. Clean, peel and chop the other veggies and add to the soup.
16. Add the cooked leaks
17. Add the fresh herbs
18. add lemon juice
19. Liquidize the soup fully
20. Serve