So Gusto Guides got a nice email this week. One of our readers was concerned that we were not eating properly and kindly forwarded us their secret recipe for a classic leek and potato soup, Spanish-style (served hot in winter, cool in summer). Needless to say, it turned out that this anonymous reader was one of the editors’ dads. So there you have it. A real Spanish dad showing you how to cook dinner, only on Gusto Guides. ¡Gracias, papá!
Half a head of garlic
2 peeled potatoes
Salt, Pepper and Cayenne pepper
3 dessert spoons tomato puree
Milk or cream
1. Clean the leeks, chop into half-centimetre pieces and wash.
2 Fry the leeks slowly in olive oil – leave them to cook for 10-25 minutes.
3. Transfer the fried leek to a big saucepan (ideally a pressure cooker) and add the diced potatoes, the whole cloves of garlic and the salt, pepper and Cayenne seasoning (to taste). Add water so that the vegetables are just about covered.
4. Boil those goodies up. In a pressure cooker this takes about 6 minutes. If using a normal saucepan, boil until the ingredients are well done – the potato should be soft and just about slide off the end of your fork.
5. Using a hand blender, blend it up .
6. Add milk or cream to taste.
7. As a finishing touch, you can add a little grated cheese or croutons (if you’re feeling fancy). Serve with crusty bread and enjoy.