19 November 2010

Chunky Potato and Leek Soup

Based on a recipe from Rose Elliot's 'Vegetarian Cookery', this soup is really filling. Just right for damp autumn days.
Soup recipes are easily adaptable. To make a bigger batch, just multiply the ingredients.

For 2 servings


1 medium leek, sliced
1 large potato, peeled and diced
25g butter
450ml vegetable stock
Squeeze of lemon juice
salt and ground black pepper (to taste)

Chopped chives and croutons to garnish.


  1. Melt the butter on a low heat
  2. Add the sliced leeks and diced potatoes, stir to coat them in butter. Fry, covered, on a low heat for 10 minutes. Stirring often. Do not brown
  3. Continue cooking, very gently, (heat on minimum) covered, for a further 10 minutes. Stir occasionally to prevent sticking.
  4. Pour in the vegetable stock, stir and simmer for 10 minutes or until the potatoes are tender.
  5. Squeeze in approximately half a tablespoonful (8ml) of lemon juice.
  6. Add salt and freshly ground black pepper to taste.
  7. Garnish with chopped chives and croutons.
  8. Serve with fresh baked crusty bread.

If you prefer, you can blend this soup to make it smooth. Depending on the size of your potato, you may need to add a little more stock to get the desired consistency.

The Photograph
The table was lit with two main strobes, a 60cm parallel soft box from above and a 30cm soft box at 45° above and to the rear to give the highlights on the surface of the soup.  I think this may be overdone with the large highlight at bottom left. I don't like the harsh shadow cast by the bread on the side of the bowl. I tried to fill the shadow cast by the plate by introducing a wide angle diffused flash. I have since cut short blocks of polystyrene to stand below the lens which reflects just enough light to lift those shadows. I'm not sure about the styling. I'm hoping it makes you want to get in the kitchen and cook. I've got lots to learn. What do you think?

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