Leek and Lentil soup!
You just would not believe how much this recipe has changed over the years that we've been cooking it.
What started out as Grandma's misguided attempt to help 'because I was lonely' (to call her 'Clueless' gives undue credit), became a solid family favourite of ours for years before we even had a family.
To explain the history a bit more I've scanned the page from the book Granny gave me when I went to college, Delia's 'One Is Fun'. It was actually aimed at elderly people whose partners had died of old age but was eminently suitable for anyone living on their own and having to cook for the first time. (Ok Granny, almost). There were several recipes in the book that I really rose to. This soup was a massive winter favourite. Leeks are cheap and tasty, lentils grow on trees and the only other thing you really need is a stock cube. Spice if you've got it but actually if you don't have spice then you will be doubly grateful for the vegetables, protein, taste and hot water on a cold night. A splash of soured cream, a grind of nutmeg and a baguette with butter lift it to anyone's mainstay standards.
Here is the original, skip forward for the one that we cook today:
An ingredient list is a bit irrelevant here but since you're asking:
For two people (or one hungry person having a massively brilliant time away from home for the first time with no spare time for anything but wanting a bit of fortification).
A good handful of lentils (red is best for this) about 125g
An onion chopped finely
Two stock cubes or blobs. Chicken is traditional but vegetable is also fine.
One leek per person, trimmed, washed and chopped up nicely into small bits.
Salt and pepper
Ground nutmeg (Garam Masala works too but not with Nutmeg as well!)
Butter
Olive oil
Bacon is optional but if you've got it and are quite sure you don't need it for breakfast the next day then it is a good addition. Chopped into small bits.
Take a large saucepan and fry the onion and bacon in butter and olive oil until cooked and translucent.
Add the leeks, stir to coat then turn down the heat to minimum and sweat (that just means cook on low) with lid on for ten minutes so it's all cooked nicely.
Add the lentils and stir round to coat in the oily juices.
Add two soup bowls full of boiling water and add the crumbled stock cubes or blobs.
Simmer for 15-20 minutes.
Grate nutmeg over and then stir it thoroughly to make sure it's all combined and the lentils are breaking down into mush. If you've got a blender then now is the time but I prefer it not too smooth; your choice.
Ladle into the soup bowls, swirl cream if you've got it, be happy if you haven't, and eat.
Seriously tasty. Ready for Anything.
What started out as Grandma's misguided attempt to help 'because I was lonely' (to call her 'Clueless' gives undue credit), became a solid family favourite of ours for years before we even had a family.
To explain the history a bit more I've scanned the page from the book Granny gave me when I went to college, Delia's 'One Is Fun'. It was actually aimed at elderly people whose partners had died of old age but was eminently suitable for anyone living on their own and having to cook for the first time. (Ok Granny, almost). There were several recipes in the book that I really rose to. This soup was a massive winter favourite. Leeks are cheap and tasty, lentils grow on trees and the only other thing you really need is a stock cube. Spice if you've got it but actually if you don't have spice then you will be doubly grateful for the vegetables, protein, taste and hot water on a cold night. A splash of soured cream, a grind of nutmeg and a baguette with butter lift it to anyone's mainstay standards.
Here is the original, skip forward for the one that we cook today:
An ingredient list is a bit irrelevant here but since you're asking:
For two people (or one hungry person having a massively brilliant time away from home for the first time with no spare time for anything but wanting a bit of fortification).
A good handful of lentils (red is best for this) about 125g
An onion chopped finely
Two stock cubes or blobs. Chicken is traditional but vegetable is also fine.
One leek per person, trimmed, washed and chopped up nicely into small bits.
Salt and pepper
Ground nutmeg (Garam Masala works too but not with Nutmeg as well!)
Butter
Olive oil
Bacon is optional but if you've got it and are quite sure you don't need it for breakfast the next day then it is a good addition. Chopped into small bits.
Take a large saucepan and fry the onion and bacon in butter and olive oil until cooked and translucent.
Add the leeks, stir to coat then turn down the heat to minimum and sweat (that just means cook on low) with lid on for ten minutes so it's all cooked nicely.
Add the lentils and stir round to coat in the oily juices.
Add two soup bowls full of boiling water and add the crumbled stock cubes or blobs.
Simmer for 15-20 minutes.
Grate nutmeg over and then stir it thoroughly to make sure it's all combined and the lentils are breaking down into mush. If you've got a blender then now is the time but I prefer it not too smooth; your choice.
Ladle into the soup bowls, swirl cream if you've got it, be happy if you haven't, and eat.
Seriously tasty. Ready for Anything.
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