I served this leek and potato soup hot the day I made it. And then cold the following day. I suppose one could also call it Vichyssoise as I made it nice and thick.
Two months ago, you may have read that we were going to Austria and Slovenia for our December holidays. Of course, that did not happen! Borders were slammed shut to South Africa only because we have amazing scientists here. I have written about this before, but what I really want to dig into is the myth surrounding PCR tests. A few weeks ago I went for a milkshake with a friend and she was under the impression that the PCR test cannot tell the difference between a common cold, the flu and Covid. This was not the first time I had heard it but since Omicron I had done some reading. From my understanding (and correct me if I am wrong), this polymerase chain reaction tests for genetic material from a specific organism, such as a virus.
Today’s inspirational recipe from Lavender and Lime ♥ Leek And Potato Soup ♥ #LavenderAndLime Click To Tweet
So, the very clever scientists are only looking for the specific ‘code’ when they are testing for Covid. And our brilliant laboratories look for anomalies linked to this. That is why the could pick up the new strain before anyone else. This myth my friend stated as fact seems to be doing the rounds, as another friend who lives on a different continent told me the same thing a week later. It is why people do not take this virus seriously. Because we are concerned, we did not mind that our borders were closed from one perspective. We still went on holiday, albeit locally rather than internationally. We made memories, saw our own country and got to enjoy great weather. I ticked off a few things from my must see bucket list and I am so grateful we got to spend time exploring all that South Africa has to offer.
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Leek And Potato Soup
- 15 mls olive oil
- 1 small onion, peeled and finely diced
- 345 g baby leeks, white and light green part only, trimmed and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 4 sprigs thyme, leaves picked, plus extra to garnish
- 1.5 l vegetable stock
- 1 kg potatoes, thickly diced *
- 2 bay leaves
- 90 g mascarpone
- salt and freshly ground black pepper to season
- Place the oil into a large pot ad heat over a medium temperature
- Add the onion and leeks and sauté until soft
- Add the garlic and sauté until soft
- Add the thyme leaves and stir to combine
- Leave to cook until fragrant and then add the stock, potatoes and bay leaves
- Increase the temperature, bring to the boil and then cover and leave to simmer for 30 minutes
- Turn the heat off, remove the bay leaves and leave to cool slightly
- Add the mascarpone and blend with a stick blender until smooth **
- Season to taste and serve hot with thyme leaves to garnish ***
** If you want the soup thinner you can add some cream or stock.
*** The soup can also be served cold with croutons.
Inspiration published on Lavender and Lime February 28:
- 2021: Invisible Girl
- 2020: Glazed Gammon
- 2018: Fraai Uitzicht
- 2013: Chocolate Hazelnut Spread
- 2012: Chai Inspired Karha Ice Cream
- 2011: Food Bloggers Indaba 2011