warm winter days followed by leek and potato soup with fococcia

we wake in the dark.
bo gets ready for work while i curl my knees up, hugging their warmth tight to my chest before slowly stretching out. fully flexed feet invading the cold and un-used parts of the duvet.
the kitchen curtains are opened and freya is stirring.
not yet, just a little bit longer....
unbidden, the morning chorus begins.
the kettle starts, moving a from soft whistle to a shrill scream, before being scooped off the element and returned to silence.
bo brings freya down the hallway to me.
she is all smiles and slobbery, open mouthed kisses and, when her bottle arrives, it is accompanied by a hot cup of tea which my fingers eagerly embrace. i draw from it ever so slowly and the wet steam moves across my face as i exhale and watch day unfold.
black fades to grey.
birds begin their daily salutation.
grey merges with blue.
i am still in bed.
clouds are kissed by the sun and blush the most outrageous shade of acid pink.
as the sky's shock wears away i ease my feet into their fur slippers and we begin.
the days are warmer lately, though night takes a while to remember that it no longer rules and the house is still cold.
we will have soup and bread for dinner tonight.


FOCACCIA BREAD WITH LEEK AND POTATO SOUP


focaccia bread
 
1 1/4 cups warm water
1 1/2 tsp yeast
1 tsp sugar

2 cups high grade flour
2 Tblsp olive oil
1/2 tsp salt

rock salt
olive oil
fresh herbs

place the warm water, yeast and sugar in a warm bowl (if it is either too cold or too hot the yeast may not activate) give this mixture a quick swirl then add the flour, olive oil and salt.
mix thoroughly until no lumps remain.
cover and set in a warm place until doubled in size (usually about an hour)

 i leave the bread to rise on the window sill in the sun, its doughy glory steadily multiplying.
freyas legs kick wildly as i put on her slippers. she bops up and down on my hip while i stamp, stamp my feet into boots.
we walk in the sun towards the vege patch, looking to harvest the leeks.
they arent big enough really. i feel like a misbehaving child stealing them away at such a tender size, but my heart is set on leeks, and the heart wants what the heart wants.

leek and potato soup
 
1 large onion, diced
2 cloves of garlic, minced
good sized knob of butter
2-3 sprigs of thyme
1 bayleaf
2 medium sized leeks, green ends removed and white stalks diced
4 medium potatoes diced (i leave the skins on for extra nutrients)
1-2 ltrs good quality chicken or vege stock
100 mls/grms of either pouring cream or cream cheese
salt and pepper to season

in a saucepan saute the onions and garlic in the butter at a medium heat until translucent.
add thyme, bay leaf, leeks and potato. give a good stir insuring it is all mixed well then pop a lid on it at a medium to low heat to gently sweat for 5-10 minutes until the potatoes are just softening. shake every now and then to stop them sticking.
add 1 ltr chicken stock.
bring to boil, then lower heat to a gentle simmer.
once potatoes are soft and beginning to fall apart the soup is ready.
at this stage i shove a whizz stick in it to puree some of it, i usually leave chunks of potato though as freya loves to have something to grab with her hands when eating,and it gives a bit more texture variation, but you can choose to either puree some, all or none -its purely a matter of personal choice.
add cream or cream cheese and stir through (cream cheese may need a little whisk action to break it apart)
add remaining chicken stock to get desired thickness then leave on the lowest heat possible until the bread is ready.


speaking of....


back to the bread.



oil a skillet or tray and gently scoop the dough into it.
turn oven to 220 'C.
again, leave in a warm place for 5-10 minutes to relax.
drizzle with olive oil and poke holes in the dough with your fingers, sprinkle with rock salt and chosen herb.
once oven is up to temperature pop in your bread.
bake for 20-30 minutes (the thinner the bread the less cooking time, ie, if you have it on a tray it will cook quicker than if it is in a small skillet)
bread is done when nicely browned on top and it makes a hollow sound when you knock on it with your knuckles.

thank you for reading.
i would love to hear from you.
xx
jes