nice beaver

Although we eat soup year round in our household, there's a definite increase in soup production when the weather turns cool.

There's something about the soup making process that makes me feel Wifely and Mumsy - a modern day Mrs Cleaver from Leave it to Beaver.

Its a very satisfying feeling to open the freezer door and see shelves stocked with matching containers full of an assortment of homemade soups.

This Potato, Pumpkin and Leek Soup is one of our favourites.

3 large potatoes, cubed
1 large onion, chopped
2 leeks, washed and sliced
500g pumpkin, cubed
2 cloves of garlic, crushed
2 bay leaves
1 litre chicken stock
water
1 tbs Butter
Salt and pepper

Soften the onion and garlic in the butter. Add potato, leek and pumpkin and toss to coat in melted butter.

Add stock and bay leaves. Top up with water so that vegies are covered if required.
Simmer for 15 minutes or so until the potatoes are very soft.

Remove bay leaves and puree.

This next step sounds a hassle but its worth it for the lovely soft texture it gives the soup.

Pass the pureed soup through a strainer, pushing it through with the back of a soup ladel.

Add salt and pepper to taste.

I saw this bag at an op shop near my home today and just had to have it. The photo doesn't do it justice. Its beaded in a really pretty pattern. The silver has worn off the chain and much of the clasp area. The silk lining is a bit stained, but I think its beautiful.