Let’s start off with a delicious potato and leek soup that freezes beautifully.
Ingredients
500g potatoes, peeled and diced
2 cups beef stock
3 leeks, finely sliced
Salt and pepper, to taste
Small pinch cayenne pepper
2 to 3 cups of milk
¼ cup fresh cream
Fresh parsely, chopped, to garnish
Method
Boil the potatoes in the beef stock for approximately 10 minutes.
Add the prepared leeks to this and allow to cook until tender.
Place in a blender and blend to a puree.
Stir in your seasoning and cayenne pepper.
To freeze
Once cool, place in a Tupperware container, cover, label and freeze.
To thaw
Place the frozen soup in a saucepan and reheat over a very low heat, stirring occasionally. Thin down with the milk to your require consistency, and taste to check seasoning.
To serve
Add the cream just before serving, and garnish with the chopped parsley.
Serves four.
Next week, we’ll look at another delicious recipe for your freezer.
