MINESTRA DI PATATE E PORRO CON TALEGGIO E ERBA CIPOLLINA or POTATO AND LEEK SOUP WITH TALEGGIO CHEESE AND CHIVES


Freezing cold outside which means almost freezing cold indoors, well relatively so, there’s no ice on the water yet. So today I made a soup for lunch, a hot, filling soup to warm me up a bit. But I don’t really mind cold weather when it is dry, me and my dog had a great time on our walk this morning with leaves and stones crackling under our feet. And I counted nine roses and buds on my old Old Blush bush-that’s tenacity for you!





MINESTRA DI PATATE E PORRO CON TALEGGIO E ERBA CIPOLLINA or POTATO AND LEEK SOUP WITH TALEGGIO CHEESE AND CHIVES
2 servings

1 thin leek
1 stalk of celery
3 potatoes
1 tomato
1 pinch oregano
500 ml/2,1 cups stock
Taleggio cheese
Chives
Olive oil

– Slice the leek, the celery stalk and the potatoes and let the ‘sweat’ a bit in olive oil.
– After a couple of minutes it’s time to add the chopped tomato and a large pinch of oregano
– Stir and add the stock. Let it simmer for 20-30 minutes.
– Pour it into a blender and let it run until the soup is smooth. Check the salt.
– Heat it up again, it’s important that the soup is hot when you add the Taleggio cut into small dice, approx. 10, so that they melt a little. Sprinkle finely chopped chives over the soup and serve.

L