Hearty Slow Cooker and Leek and Potato Soup with Crispy Bacon Bits
Apparently we have a rather large storm on the way, which is going to be comparable to the one in the 1987. However, I wasn’t in the UK in the 80s so I missed it but I have read ‘Rumours of a Hurricane’ by Tim Lott so I have an idea how bad it was and I’m aware of Michael Fish’s infamous blunder when he assured people as a weatherman that there wasn’t a hurricane coming. Whoops!
My storm preparations haven’t extended beyond securing the bins, bringing my washing in and having my groceries delivered this morning. I just need to dash out and get some wine.
I can’t help thinking that it’s going to be perfect weather for soup and in this case Slow Cooker Leek and Potato Soup. I originally got the recipe from Sainsbury’s and have made very few changes to the original.
Modifying for Slow Cooker
Like the original recipe I sautéed the leeks, potatoes, onions in a frying pan for about 10 minutes but instead of adding the stock and simmering for 20 minutes on the hob, I transferred the contents to the slow cooker and then added the stock, stirred, covered and cooked on low for 6-8 hours. The benefit of slow cooking the soup is that we can all eat at different times if need be. Full recipe can be found at the link above or in the description of the video.
If you do try it do pop back and let me know how you get one.
You should have seen my face! I ‘was’ a vegetarian for nearly 20 years. I now enjoy a good steak and don’t mind handling meat. However, a South African friend shared a Slow Cooker Oxtail recipe and she even pointed me in the direction of a local South African butcher.
My husband loves Oxtail soup but we normally buy it in a tin. I’m not sure what I was expecting, but the look on my face when the Butcher walked out of the fridge carrying a 3 foot long tail must have said it all.
If I’m honest, I was a bit squeamish handling it but got over it in the end and it was worth it as the soup was absolutely gorgeous. So gorgeous that we had it two nights in a row.
Slow Cooker Sunday: Oxtail Soup
Recipe Type: Slow Cooker
Cuisine: South African
Author: Mediocre Mum
1 tin [url href=”http://www.napolina.com/text_only/our_range.html” target=”_blank” title=”Butter Beans”]butterbeans[/url]
1.5kg (3 pounds) oxtail, segmented with fat trimmed (ask local butcher to do this for you)
flour, seasoned with salt and freshly ground black pepper
Heat the oil in a frying pan. Dust the oxtail in seasoned flour, brown on all sides and transfer to the slow cooker.
Add the onions, garlic, wine, tomato puree and stock.
Add the sugar to the tomato mixture to neutralise the acidity.
Rinse the beans thoroughly under running water and add to the meat.
Add the herbs if desired.
Cover and cook on low for a minimum of 6 hours until meat falls off bone. (Note: I found that the meat didn’t fall off the bone so I fished it out of the slow cooker, scraped it and returned the meat to the dish.)
Remove excess fat
Serve with rice, mash potatoes, polenta, fresh bead.
It also tastes delicious if left overnight and reheated the following day
As always I’m on the hunt for some new recipes to try out. Do you have any you would like to share?
And if you need extra inspiration, don’t forget to check out our Pinterest Board, with over a hundred recipes.
I’ve eaten so much I won’t have to eat again till 2013! We didn’t have a turkey this Christmas as we’re only a small family of 3, we opted for beef, so luckily we aren’t dealing with the ridiculous amounts of left over bird.
However, on Boxing day we planned a day out, Geocaching and building forts and if I’m honest I couldn’t face more food so I thought I’d put on a hearty soup to come home to.
NOTE: LENTILS NEED TO BE SOAKED THE NIGHT BEFORE! The reason I put that in capitals is because I missed this step. However, I managed to salvage dinner. I put it all on and then noticed that they needed to be soaked. I got around it by turning the slow cooker onto high and cooking for about 8 hours. However, in future, I may by tinned lentils.
Slow Cooker Sunday: Boxing Day Hearty Vegetable Soup
Recipe Type: Main
Author: Mediocre Mum
1 TBSP of oil oil
1 onion finely chopped
50g of yellow lentils
50g of green lentils
50g of red lentils
1 tin (400g) butter beans drained and rinsed
80g pearl barley
1 large carrot, peeled and diced
2 potatoes, peeled and diced
1 parsnip, peeled and diced
1 litre of vegetable stock
Salt and pepper
Heat the oil in a frying pan and sauté the onions for about 3 minutes until soft.
Transfer to the slow cooker
Add lentils, butter beans, barley, carrots, potatoes, parsnip, stock and season with salt and pepper. Stir, cover and cook for 8 hours on low. Add a pinch of dried parsley, ladle into bowls and serve with crusty bread.