Sweetcorn and Leek Soup

Brrr, it’s been freezing for weeks, so soups have been a regular feature for lunch. The idea for this variation on vichyssoise came from a book by the legendary Alice Walters – I’d never really thought of messing around with the classic leek and potato combination before, but the addition of sweetcorn does add a new dimension. And say the word ‘sweetcorn’ and my children are there!

Sweetcorn and Leek Soup (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

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serves 2-4

  • 4 leeks, whites only, finely sliced
  • 1 tbsp sunflower oil
  • 1 large or 2 medium potatoes, peeled and cut into large chunks
  • 1 tin or 2 ears of corn, shaved off the ear
  • 600ml vegetable stock
  • salt and ground white pepper, to taste

– Gently sweat the leeks in the sunflower oil until they’re unctuous and soft but not browned

– Add the potatoes and sweetcorn. Stir.

– Pour over the hot stock. Bring to the boil, then reduce to a simmer.

– Simmer (covered) for 20-30 minutes, until the potatoes are well cooked.

– Liquidize.

– Taste and add seasoning as required.

– Serve garnished with croutons and parsley.

IMG_4342

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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