I recently had a fabulous soup at a restaurant in Italy: a leek and potato cream with prawns on top.
I loved it so much that I wanted to try making it myself at home.
Leeks are winter vegetables which will never miss in my fridge anyway. Every week I always buy a bunch to make mainly soups or frittatas. I learned to make leek frittatas from my mum and they really are delicious.
Soups give you that comfort that we all crave during winter months, they make you feel at home and provide a sort of good feeling.
This soup is light with the addition of only a little olive oil. In soups I always prefer to use olive oil instead of cream, it is healthier and lighter. Prawns seem to go well with leeks too.
TIP: If you prefer a thicker soup, after cooking the leeks and the potatoes remove some of the water before whizzing it.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Yield : 4
Peel and chop the potatoes. Wash the leeks, roughly chop them and put them in a saucepan with the potatoes, the onion, salt and pepper and the water. Cook for 30 minutes.
Whiz the soup to a creamy consistency. Add 2 tbsp of olive oil and mix well.
Cook the prawns in a pan with a little olive oil until slightly golden.
Serve the soup onto 4 bowls. Place 4 prawns on each bowl on top of the soup, add a little chopped parsley, a splash of olive oil and a few pomegrate seeds.