The Great British Leek. Often found metaphorically standing in the white onions’ shadow, the leek could be your new best friend. It’s currently very much in season and has more benefits than you may be aware, including those lovely little antioxidants we all love so much and a hefty amount of vitamin C (also in season during January and February, they could be good for keeping winter colds at bay).
According to the Met Office, it’s Spring so this month’s superstar veg is the leek (that’s probably not according to the Met Office) and this is what happens when it teams up with a spud, some Parmesan and a chili:
(Spring a) Leek & Parmesan Soup
You will need;
1 British Leek (sliced)
1 medium spud (peeled and diced)
50g Parmesan cheese (grated)
1 red chili (finely chopped)
1 litre of veggie stock
Soften the sliced leeks in a pan with some oil but don’t let them brown.
Add the diced spud and cook for a few minutes then cover the veg in the stock and simmer
In a separate pan fry the chopped chili until it softens slightly
Once the potato is soft, take the soup off the heat and blitz with a hand held blender
Put back on the heat and stir in the grated Parmesan until it melts into the smooth soup
Serve with the chili as garnish.