Leek soup

The days are shorter, the leaves crunchier and orange. Each day, I become colder. I wear gloves to work but unfortunately they do not keep my hands warm. To keep myself warm as I sleep, I wear two pairs of socks and have so many blankets on my bed that their weight crushes me and cuts off circulation to my legs. The other day I was so cold that I went to bed at 18.30 in order to keep warm. Yep, I am rather pathetic. I do not like cold weather. The only good thing about cold weather is that it is perfect for soup:)

Let's go straight to the recipe. Then I can go to bed to keep warm:) Mmmm warmness:)

Leek soup

This recipe is based on Jamie Oliver's recipe for leek and chickpea soup

Serves approx. 4 people.

What you need

• Knob of butter
• 1 clove garlic, chopped
• 3-4 leeks (or 5 small leeks), washed and sliced (peel off the outer later, cut lengthways and wash off all the soil)
• 3 slices bacon, chopped
• 4 large mushrooms (I used 4 large button mushrooms), chopped
• 850ml chicken stock
• 2 handfulls parmesan cheese, grated
• Pepper

What you need to do

1. Place butter and garlic into a big hot pot.
2. Add bacon and mushrooms to the pot and sautee until bacon is cooked.
3. Add sliced leeks to the pot and cook until the leeks have decreased in size and are soft
4. Add stock to the pot and simmer.
5. Mix in the parmesan cheese. Season with pepper if you so wish.
6. Serve:) Mmmmm:)

 I used Massel chicken stock

I froze most of the soup and reheated it in the microwave for lunch. Filing, yummy and warm:)

Bed time Weeee:)