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October 18, 2005
Leek and potato soup: olive, feta & sundried tomato scones
Someone asked if I would post the recipes for what I had for dinner the other night. So here they are....
Leek and potato soup
1 medium sized onion (finely chopped)
3 medium sized leeks (finely sliced)
5 medium sized potatoes (finely chopped)
1.5 pints light stock (Swiss Bouillon is perfect)
0.5 pint full cream milk
salt and pepper
1oz butter
Sweat the onions in the butter over a low heat in a covered pan for 3/4 minutes. Add the leeks and sweat covered for another couple of minutes. Add potatoes and stock. Simmer gently for 15/20 minutes, or until potatoes are cooked. Turn out heat and add milk. Liquidize and add salt and pepper to taste.
Olive, feta and sundried tomato scones
8oz self raising flour (or plain flour and baking powder), seived
2 oz butter
pinch of salt
Milk
8 pitted and sliced black olives
6 sliced sundried tomatoes
4 oz feta cheese, chopped into 1 cm cubes
beaten egg
Rub the butter into the flour, together with the salt. Add other dried ingredients. Add milk to form a soft dough. Roll out to 1.5cm thick and cut into scones (about 2.5 inches diameter). Place on baking sheet and brush with beaten egg. Bake in preheated oven at 180 degrees C for about ten minutes, or until golden brown. Cool on wire rack and serve with butter.
Posted by glittrgirl at October 18, 2005 07:29 PM
Comments
Oh man- leek and potato soup is food of the GODS! In fact, SOUP in general is the best thing ever. Everyone should make homemade soup. It is wholesome, quick to make, gorgeous on a cold winter's night and keeps the blubber off... unless you make fat soup, obviously. Which wouldn't be that healthy OR tasty, but that's only my opinion.
Glittr: can we have a soup of the week every monday? Yay! I've got loads I could add..... maybe under Soupykitty...? A subset of Gluttykitty...
Posted by: Scumkitten at October 19, 2005 08:38 AM
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