I love autumn.
For crunchy leaves and blustery days and Thanksgiving.
Today didn't feel like autumn though. Today felt like winter.
It was so freaking cold.
When we got back from parkour class (it's brilliant by the way) it was definitely time for some snuggling on the sofa.
Once the kids were settled with a blanket I went to make us some soup and came up with this little gem. I want to call it peppercorn soup, because it tastes like peppercorn sauce (the best thing about ordering steak, no?) but after looking online, it turns out my recipe is almost identical to every leek and potato soup recipe (minus one ingredient) ever written, so leek and no potato soup it is.
Here's how you make it:
2 cups chicken stock
2 cups milk (use raw if you can get it)
3 cups chopped leeks
4 cloves of garlic
Lots of butter
1/2 tsp nutmeg
Salt and pepper to taste
Fry the leeks and garlic in butter on a low heat until they are a melty mush.
Add one cup of warm chicken stock and blend.
Stir in the rest of the ingredients and warm through gently. Do not boil after you've added the milk or you will get a curdled mess.
Add a bit more pepper on top to serve (it's pretty).