Some say summer is over. I say tell that to the sun. Anyway, the point is to make a warm-weather soup light, even capable of being served chilled (note that anything served cold needs extra salt, as the coolness dulls the flavour).
You will need:
1 sweet potato
2 tbsp butter
- Slice the bottom off the leek (try planting it somewhere for fun), and cut off any dry or yellowing leaves at the top. Then, starting at the green top, make an incision down the middle of the leek to about the halfway point – this will allow you to wash any soil out of the middle without the leek falling apart.
- Shake it dry, then continue the incision all the way. Now slice the leek crosswise (the green parts are fine to eat).
- Heat a large pot, then add some olive oil, then add the leeks. Leave for 30 seconds, then stir (this allows the leeks to caramelise a little). Leave for another 30 seconds, then add the butter (adding the butter now stops it from burning, but allows you to get the flavour of both it and the oil).
- Add the chopped garlic and stir, then the diced sweet potato, and add water almost to the height of the vegetables. Add at least a teaspoon of salt, the zest of one lemon, and two bay leaves. (Add the cauliflower now if you’re using it.)
- Cook at a very low simmer for about twenty minutes, or until the sweet potato is tender. Serve chunky like this, with a little squeeze of the lemon juice and some chopped chives or other herb