Okay, I've read, re-read, re-re-read and re-re-re-read the instructions to make leek and potato soup. All seems well but I am going to replace the leeks with onions and add a courgette too. As my pal Bag would testily point out, if I am doing that what was the point in reading the original recipe? Gonna add sweetcorn too, so I read the recipe just to get the basics on soup.
What I can't work out is how the soup will not end up only as thin as the stock I make, and not thicken like a nice winter broth. We shall see and I will post results.
My brother just asked me if I wanted to join him at England Vs Oz this Saturday at Twickenham!
4 comments:
Water evaporates when warmed...potatoes, sweetcorn, courgettes and salad cream do not.
It's disturbingly exciting stuff, actually!
Hi! I am alive. I posted on Monday too.
Walsh is half right. The other half is that the heat breaks down the starches in the potatoes to thicken the soup.
Exactly what it did!
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