A great seasonal recipe using fresh leek & wilja potatoes from our fields!
1 tablespoon olive oil plus extra for drizzling
1 large onion, peeled & roughly chopped
3 Darts Farm leeks, trimmed and roughly chopped
900g Darts Farm’s Wilja potatoes, peeled & chopped
30g Quicke’s Whey butter
1 litre Atkins & Potts vegetable stock
2 tablespoons chopped fresh flat-leaf parsley
Heat the oil in a large saucepan and add the onion, leeks, potatoes and butter. Cook for 5-10 minutes until soft.
Add the stock and bring to the boil. Cover and simmer for 20 minutes, until the potato is soft.
Once the soup is ready, remove some of the potato chunks, cool slightly and chop into small cubes. Set aside.
Blend the soup in a food processor until almost smooth, then divide between bowls. Top with the potato chunks and parsley. Season with freshly ground black pepper and serve drizzled with the olive oil.
Gather family and friends for a stunning lamb lunch this season.
Paul is making the most of Charlton Orchard's wonderful, local apples.