Leek and potato soup (steady favourite)

Fresh, tender leeks and potatoes are in the basket at Zsámboki Biokert this week — the stars of the week. This comforting soup is the best way to make the most of them.

Add to your basket:

• 2 stalks Organic leeks (The star of the week — sweet and flavourful)
• 2 Organic potatoes (For that velvety base)
• 1 Organic onion (For flavour)
• 1tsp Organic nutmeg (For aroma)
• a few sprigs Organic parsley (To finish, freshly scattered)
• 850 ml Vegetable stock (unfortunately only available elsewhere for now — we're working on it)
• 50 g Butter (works without if you're making it vegan)
• 100 ml Cream (work without if you're making it vegan)

Method: Melt the butter in a heavy saucepan. When it foams, add the diced potatoes, onion and sliced leeks and toss to coat well in the butter. Season with salt and pepper, and nutmeg cover and cook over a gentle heat for 10 minutes until the vegetables are soft but not coloured. Pour in the stock, bring to the boil and simmer for about 5 minutes — don't overcook or the soup will lose its fresh flavour. Blend until silky smooth, then stir in three quarters of the cream (if using). Reheat gently and serve in warmed bowls, drizzled with the remaining cream and scattered with fresh parsley and black pepper.