Leek & Potato Soup

[TeeDee]

My take on potato and leek soup. Three Cornered Leek , potato , Nettle & a little Jack-by-the-Hedge. I find it quite harsh in flavour , so I added a tin of blitzed Rice Pudding which mellows it all out , adds creaminess and extra texture. Served with Creme Fraiche and this mornings over exposed ( my fault !! ) Garlic Bread.

 

[Toddy]

Oh nice and it all looks tasty too

 

[TeeDee]

Oh nice and it all looks tasty too

Yes, pretty sure it has to be doing me some good as it was green.

But seriously I think the nutrients from things like Nettles are vastly underrated.

 

[punkrockcaveman]

nice. Rice pudding in soup? You have blown my mind. Also reminds me of cremola my mum used to make. Yum!

 

[TeeDee]

nice. Rice pudding in soup? You have blown my mind. Also reminds me of cremola my mum used to make. Yum!

I know , I come from the ( made up ) french cooking school of If its Mad but tastes right , its then Not Mad.

So my justification is - You add Rice ( powder ) to Soups to thicken them , the soup was a little too watery for my taste and the texture needed improving.

The Nettles can make a very strong ' metallic ' taste occur , and Dairy tends to lessen the pungency.

Also as I was going to add a dairy element - cream , to soften and enrich the Soup the inclusion or Rice Pudding kinda makes sense on both points.

Hope that makes sense? Try it and let me know what you think.

 

[punkrockcaveman]

Sounds good to me!

 

[santaman2000]

Even before I got to your last comment I was,thinking that would go great with your garlic bread. You’re a master chef sir!

 

[TeeDee]

Even before I got to your last comment I was,thinking that would go great with your garlic bread. You’re a master chef sir!

Not quite , but I've watched a fair few of the TV show progs.

 

[punkrockcaveman]

You had inspired me to have a go at this yesterday. No where near your presentation (or taste probably!) I used wild garlic flower buds and young leaves, jack by the hedge tops (just a couple, they are strong) and a few young hawthorn leaves, potatoes (skin on) and a veg stock cube. Blitzed the lot, it was yum.

 

[TeeDee]

You had inspired me to have a go at this yesterday. No where near your presentation (or taste probably!) I used wild garlic flower buds and young leaves, jack by the hedge tops (just a couple, they are strong) and a few young hawthorn leaves, potatoes (skin on) and a veg stock cube. Blitzed the lot, it was yum.

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I think thats awesome!! The fact you've gone an made it!! - None of this is a competition of any sorts , I just like show casing what can be made from nature and I think its useful to reconnect with where our food can come from in this day and age where the providence of food is so ambiguous. Think it looks amazing. So pleased you have tried and succeeded with this - maybe we can both encourage others to have a go and showcase their culinary projects?

 

[punkrockcaveman]

My thoughts exactly, it's a great feeling to understand where your food comes from, especially wild food!

If you keep putting up pics of great looking wild fodder like these then you will encourage plenty!

 

[TeeDee]

@moocher