It’s been quiet on the blogging front again due to a really busy week, and there hasn’t been much time left to potter around in the kitchen. This is actually a recipe for a soup that I made some time ago, but due to the very autumn-like weather (I can hear the wind howling outside as I’m writing this) it seems like the perfect time to finally post this … and it is a lovely warming soup!
Meatballs made of 450g minced pork, boiled instead of fried, see instructions below
1.5 l chicken stock
2 large leeks
oil for frying
salt and pepper
Make the meatball mixture and put aside to rest.
Chop the onion and one of the leeks. Heat the oil in a large saucepan, add chopped onion and leek and gently fry until soft. Add two tbsp of curry powder and fry for another 2 minutes before adding the chicken stock. Cover with a lid and leave to simmer for 30 minutes.
Bring a large pot of water to the boil. I usually add 5-10 whole pepper corns and a bay leaf to the water for extra flavour. Test that the meat dough is firm enough by shaping one meatball with a teaspoon and carefully place it into the water; make sure that the water continues to boil throughout, but not too hard. The meatball will sink to the bottom of the pot and then start to rise as it is cooked. When it reaches the surface of the water leave to boil for another 3-5 minutes until cooked through. It should be firm and bouncy when touched. Remove the meatball with a slotted spoon. If it falls apart while cooking add another egg to the meat and do another test. If the test meatball is works then continue to cook 5-10 meatballs at a time – depending on the size of the pot.
Whizz the soup with a stick blender until smooth, season to taste with salt, pepper and more curry powder. Add the sliced second leek and the meatballs. Simmer for another 10 minutes, ladle into bowls and enjoy!
When I make this soup again I will add some finely sliced white cabbage and a couple of handfuls of fresh spinach to give the soup a bit of texture and colour.