A very simple food focused post here. It’s been a busy few weeks, I haven’t eaten very well and as a result been feeling a bit run down (I haven’t had a nutribullet for at least 2 weeks! There is a severe lack of green in my life). However it’s Friday evening, I’m on my own and just want to curl up on the sofa and unwind. Cue – my favourite meal in a bowl. Soup. This simple and flavoursome soup takes hardly any time at all and really is pure comfort in a bowl.
Tomorrow I’ll juice some green stuff.
LEEK MUSHROOM AND PARMESAN SOUP
Serves 4
- Olive oil
- A knob of butter
- 1 onion, peeled
- 4 cloves of garlic, peeled
- 3 large leeks, trimmed and washed
- 400g chestnut mushrooms, wiped clean
- A few sprigs of thyme, leaves picked
- 800ml good veg stock
- 75g parmesan, finely grated (plus the rind, if you have it)
- 100ml single cream
- Nutmeg
- Sea salt and freshly ground black pepper
Slice the mushrooms and leave to one side. Finely chop the onion and garlic and slice the leeks, about 1cm thick. Place a large saucepan on a medium-low heat and add the butter and a little olive oil. Add the chopped onion, garlic and leeks to the pan and saute for around 10 – 15 minutes, until everything is soft and sticky but not coloured. Add the mushrooms to the pan, along with the thyme leaves and a good pinch of salt and pepper and cook for a further 10 minutes, stirring frequently, until the mushrooms have cooked down.
Pour the stock into the pan (and the parmesan rind if you have it), slowly bring to the boil, then reduce the heat to low and simmer for 15 minutes. Remove from the heat and add the cream, remove the parmesan rind and then blitz the soup with a stick blender until smooth. If you like your soup a little thinner add boiling water until you get the texture you like. Finely grate in a little nutmeg and stir in the finely grated parmesan. Taste and adjust the seasoning, and serve.
*I served mine with a drizzle of extra virgin olive oil, and a few pickled mushrooms that I had.
mmm yummy!