Leeksoup | insimoneskitchen.com

Happy Newyear!

I know, I know…. A little late but I still mean it! Does that count? I’m kinda glad the holidays are over and I’m even more glad that 2016 is over. It’s been a rough year with the accident taking up most of my year, my mum dying and lots of revalidation going on. And I’m still working on that by the way. Even though it’s been a year since I had that shitty accident I still can’t walk very far. It hurts every day and while you get used to the pain, I find the restrictions the hardest to deal with.

Just yesterday I was watching Instagram stories of the people I follow (addictive!) and saw people climbing rocks, skiing, hiking… All things I’m likely not able to do. Not ever. That is hard. And while I am a positive person and I will do my utmost to get the most out of it, there is also that bit of realism… O well, enough of the sour faces at the beginning of the year!

Leeksoup | insimoneskitchen.com

Whatever happens, I am determined to make it a better year.

Did you survive the holidays allright? No major fireworks accidents? Not too much food? (haha) Well obviously we did have our fair share of lovely food and I’m glad we’re back in January with normal days (not that my days are ever normal) and normal food.

I have some plans for Simone’s Kitchen which will firstly involve the Dutch site but who knows… I might branch out to here as well. In the meantime I have this delicious and simple soup with you to share. I made it from leftovers in the fridge and it was so good I just had to share it!

Leeksoup with celery

Leeksoup with celery and mushrooms

Yield: 4 personen

Prep Time: 10 minuten

Cook Time: 20 minuten

Total Time: 30 minuten

Ingredients:

  • 4 leeks
  • 4 celery stalks
  • 2 thyme sprigs (leaves only)
  • 1 liter stock
  • 100 gram mushrooms
  • 50 gr bacon cubes
  • Butter, for baking
  • salt and pepper

Directions:

  1. Cut the leeks and wash them well. Also chop the celery in pieces.
  2. Take a large souppot and melt the butter. Briefly bake the leeks and the celery in the butter. Add the thyme. Pour in the stock and cook for about 15-20 minutes or until cooked. You can puree the soup as I have done or serve it as is. Season with salt and pepper to your liking
  3. Cut the mushrooms in smaller pieces and bake these with the bacon cubes separately in a frying pan and serve on top of the soup.