How to Make Mary Berry Leek and Potato Soup
Mary Berry's Leek and Potato Soup is a classic, comforting dish that embodies the essence of home cooking. This soup combines the subtle sweetness of leeks with the hearty texture of potatoes, simmered in a rich stock, to create a meal that's both nourishing and satisfying. Below, we delve into the preparation of this beloved recipe, offering insights into its ingredients, method, and some FAQs to guide you through the process.
Mary Berry's Leek and Potato Soup: A Brief Overview
This recipe is perfect for any time of year, offering a velvety texture and a depth of flavor that can only come from homemade cooking. Mary Berry suggests serving it with crusty bread for a homely lunch or supper, or swirling in a little extra cream for an elegant starter.
Ingredients for the Leek and Potato Soup
- Leeks: 3 (about 250g/9oz), trimmed and sliced
- Onion: 1, peeled and sliced
- Butter: 25g (scant 1oz)
- Potatoes: 500g (1lb 2oz), peeled and sliced
- Hot Chicken or Vegetable Stock: 1.2 litres (2 pints)
- Seasonings: Salt, freshly ground black pepper, and nutmeg
- Single Cream: 150ml (5fl oz)
- Lemon Juice: 1 tsp
- Fresh Parsley or Chives: 2 tbsp, chopped, for garnish
Preparation Instructions
- Start by preparing the leeks and onion, trimming and slicing them before sautéing in melted butter until soft but not browned.
- Add the potatoes and hot stock, seasoning with salt, pepper, and nutmeg, then bring to a boil before simmering until the vegetables are tender.
- Blend the soup to achieve a smooth texture, then reheat, incorporating cream and lemon juice for added richness and a hint of zest.
Storage and Reheating
The soup can be stored in the fridge for 2-3 days or frozen for up to three months. Reheat gently, adjusting the consistency with a little extra stock or water if necessary.
Nutritional Information
A serving of this soup is approximately 293 calories, with a nutritional breakdown that includes 19g of fat, 32g of carbohydrates, and 6g of protein.
FAQs
- Can I freeze Mary Berry's Leek and Potato Soup? Yes, it freezes well. Just ensure it's cooled before transferring to a freezer-safe container.
- What part of the leek should I use? Use the white and light green parts of the leeks to add both flavor and a hint of color to the soup.
- Can I use a different type of potato? Starchy or all-purpose potatoes are recommended for their ability to break down and thicken the soup during cooking.
Mary Berry's Leek and Potato Soup is not just a recipe; it's a warm embrace in a bowl, perfect for those days when you need a touch of comfort and nourishment. With its simple yet flavorful ingredients and easy-to-follow instructions, it's a testament to the beauty of homemade cooking. Whether enjoyed as a light lunch or as the start to a dinner party, this soup is sure to impress.
For the full recipe details and additional tips from Mary Berry herself, you can refer to the original recipes and discussions on various cooking platforms that celebrate her culinary expertise.