LEEK SOUPCzech name: Pórková polévka
Written by Veronika Wildova
The magic of this recipe lies in its simplicity, so this is a good option for beginners as well as experienced cooks. You will not need anything extra special, so there is a great chance of finding all the needed ingredients at home. This, along with an easy cooking process, makes this a simple and inexpensive dish. This is a great option for the spring season as it is fresh and green and gives you all the energy you need to take spring by the storm.
1 large leek
3 large potatoes (optional) – cubed
oil for frying
salt to taste
beef bouillon cubes to taste
marjoram to taste
While working with leek, it is important to wash it properly. Cut the green part apart from the white and make sure you go through all the green layers and wash them thoroughly as there might be some dirt left. Then cut all the parts of the leek into small pieces. In a pan, heat up the oil and fry the pieces of leek. Add potatoes if using, cover with cold water, and bring to a boil. Cook for about 20 minutes or until the potatoes are soft. Add herbs to taste.
For those of you who like their soup a bit thicker, you can first make a roux. Cut one onion into small pieces and fry in a pan. Add 5 Tbs of all-purpose flour and stir until the flour has absorbed all the fat. Add cold water a little bit at a time and keep stirring to create a paste. Keep adding water slowly and stirring until you have the desired amount of roux. Then add the leek, potatoes or veggies, and herbs. If you have not made a roux before, it can take a bit of practice as it can create little nuggets of flour and that would spoil the dish. But do not let this put you off. Once you learn how to cook the roux, you can create all sorts of other soups and sauces, as roux usually serves as a base for all of these in the Czech cuisine.