Friday, 11 December 2015

Leek & Potato Soup - adapted to Gluten Free

This is one of our favourite soups but it has normal flour as well as pearl barley in it. Our Christmas guest, who is gluten free, also likes this type of soup. With just a couple of alterations, it is now gluten free!

In a large pan, warm 2 tablespoons of oil, and gently fry, 1 diced onion until soft.
Add 6 rashers of diced, streaky bacon and continue to cook until just turning golden but not brown.
Add 1.4 litres of chicken or vegetable stock (2-3 cubes) and 3oz of risotto rice. Stir well.
Bring to the boil then simmer for 10 minutes. Stir well. Cook for another 10 minutes.

Add 12oz diced potatoes, bring back to the boil then simmer for 20 minutes.
Add 3 finely sliced leeks and continue to simmer for another 15 minutes.
Add 1/4 pint of milk, heat through.
Check for seasoning and add salt and pepper if required.
If you have it, a teaspoon of chopped fresh tarragon or 1/2 teaspoon of dried, helps to add more flavour.
Thicken with cornflour, mixed with water to a slurry, to desired thickness.

Serve:

Have a lovely weekend everyone.




15 comments:

  1. Mmmmm leek and potato soup, must make some more - mind you, slurry has a whole different meaning in the farming community!!

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    1. I know but it is a good description isn't it?

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  2. Replies
    1. It is slightly different not have normal flour and pearl barley in it but wasn't far off the original taste.

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  3. Yum! One if my favourites. If you used no bacon, a veg stock cube and soy milk, it could be vegan too :)

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  4. Could do although we prefer it with both.

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  5. LOVE Leek and Potato Soup, though never put bacon, milk or flour or barley in it, Just Leek, potato, onion, garlic, herbs and veg stock. Three reasons for this.. it suits the veggies who join us for lunch, it is a much cheaper meal and....I grow all the ingredients!!
    Gill

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    Replies
    1. The barley lends a lovely texture which is missing when changed to rice, flavour is the same though.

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    2. I must say that barley is very underrated as an ingredient. I always use it in stews.

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  6. Interesting.....I don't use any flour or milk in mine...just veggies. Have never seen a recipe that uses flour eithsr. Whizzing it up in the blender once cooked makes it thick and creamy, no need for any extra thickening. And extremely yummy.

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    Replies
    1. It came from a magazine years ago and is written as it was. We usually have no need for the flour or milk either, but rarely whizz this particular soup.

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  7. This soup would arguably be the best comfort food in the soup category.

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    1. Totally agree, closely followed by Tomato and Lentil.....or maybe Mushroom......We have soup all year round!

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  8. I was up making soup this morning to give my tummy a rest from all the food I indulged in over the last couple of day. Love the Clementine recipe love anything orange flavoured.

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    1. We like citrus baking as well although don't do it as often as we should.

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