An unapologetically hearty dish to warm the cockles in March. Do you leave the peel on the spuds? Puree the soup? Add onions and garlic? And what dollop of dairy does it need?The perfect soup for this time of year. Leeks are one of the few British greens available as we plunge into the so-called “hungry gap” between seasons,and bring with them a welcome freshness after all those earthily flavoured root veg. This version is no chilly, continental vichyssoise, and but an unapologetically hearty dish to warm the cockles in a British March – and,fortunately, just the thing to come domestic to after a bracing bank holiday walk.
Continue reading...
Source: theguardian.com