Bundled up in layers of jackets and cardigans, I’m writing this post on a particularly grey evening in Delhi. Yes, it finally happened, I packed my cake pans and oven mitts and decided it’s finally time for me to get in on some winter action. Much to the amusement of everyone around me, I reminisce about sunny, 30-degree- (Celsius) Mumbai while heartily tucking into all that Delhi has to offer. Oh my, Delhi peeps really know their food! I had my first taste of quail last night and wanted to linger with the delicately cooked meal for as long as people could tolerate me! I’ve also become a bit of a ‘recipe bard’, rattling off ingredients and exchanging notes with home chefs and connoisseurs over cups of steaming ‘kahwa’ tea. Chief amongst them has been the recipe for this Leek and Potato Soup that I’ve made several times this winter and try to keep stashed on standby in the refrigerator.
Leek and Potato Soup is a winter classic and can be quite filling on its own. I’ve served it both ways- chunky and smooth, and find that it ranks top notch in flavours either way. Celery, carrot, onions and garlic add a punch of flavours to equal proportions of leeks and potatoes. I’ve found leeks in abundance with most vegetable vendors in Mumbai and have spotted it in Delhi too. The biting cold of January might be behind us, but this soup still makes for comforting supper as we ‘March-on’ towards Spring!
Recipe adapted from Jamie’s Ministry of Food: Anyone Can Learn to Cook in 24 Hours
Serves 4 to 6.