The leek potato soup

I have a constant companion for past few years. i love to call it my BIG BLACK BOOK. It contains small notes taken from friends and family, magazine cuttings and hurried notes taken down from the television shows. they are then altered/ edited/ improvised depending on the outcome of practical experience with the recipe . since i feel there is absolutely no fool proof recipe for a dish. it will need alteration to suit your palette. and for all those who frown upon the cook book chefs i will just say one needs skill even to follow cookbooks.. so stop frowning.

The leek and potato soup
this is the most simple yet amazing soup. though i confess it is on the milder side and if you don't have the taste bud it may feel bland. for the info sake leek is similar to onion rather it is onion family. the edible part of it is the white stalk and green leaves. easily available in the super markets. i use potato to add a bit of starch and thicken the soup while adding flavour.

serving for 2

2 stalks of leek
1 medium sized potato
dried basil leaves
crushed peppercorns to taste
salt to taste
olive oil for frying

method

clean and chop leeks like spring onions. dice potato finely.

• take olive oil in pressure cooker and saute the potato and leek for 2-3 minutes till the leek looks bit translucent.
  


• add dried basil leave and black pepper. add salt to taste.



• pour water and pressure cook it .



• blend it using mixer or hand blender and sieve it in a pan. don't add too much water or it will make it watery.



• simmer the pan for 5-7 min and adjust seasoning.




• you can add a little butter to get flavour.