Going to Bed Hungry

Going to bed hungry.

Today there has been another story reported by the BBC regarding families not able to afford food. Not surprisingly this appears to be a reality where inflation is as at 4.1%, unemployment high and fuel prices astronomical. The article does make you think where the increasing food prices will end? I am sure for families who are struggling, they would not throw food away, but for everyone else who is not sure about that bit of cheese or bacon that has gone past its ‘use by date’ maybe it can be used for something? The article is in the following link:

http://www.bbc.co.uk/news/business-13765820

A reasonable food option for me is still the potato! They are still good value in the supermarket and as the government during WW2 realised, they are very versatile. Tonight I created my favourite soup of all time, which of course contains ‘potatoes’.

Leek and Potato soup really is a thing of amazement, from the ingredients above (none of which were rationed) you can have a really fulfilling and satisfying dinner. Again, it is also a great soup for using up old potatoes or leeks and is very quick to make. I make the soup as follows:

Wash and chop four leeks and an onion (which I think helps boost the flavour of the leeks) and throw into a sauce pan. Roughly dice two large potatoes (baking) or four smaller ones without peeling, (there is no need to peel and a lot of goodness is in the skin). To preserve the flavour of leek as much as possible, I believe two parts leek to one part potato is a good ratio. Season generously with salt and pepper and add boiling water so that the vegetables are barely covered. To achieve the best results you want to add the least amount of water as possible.  At this point I add a chicken stock cube and leave to simmer until the potatoes are soft. Once the potatoes are soft, put into a blender and add two tablespoons of milk. Blend, correct seasoning to taste and serve.

This soup is a simple, frugal, low in fat and tasty soup. The quantities above would serve four as a starter or two for a main meal. I am such a great lover of leeks and this will taste even better if you grown your own. I used some really old leeks out of my grandmother’s garden a couple of months ago and it gave the soup a whole other dimension. Once I have dug up the dead and mouldy courgette plants from my balcony, leeks will be put in their place!