Potato Leek Soup With Parsnip Zucchini Fritters
An Original Recipe by Not Quite Nigella
Preparation time: 20 minutes
Cooking time: 1 hour
- Oil for frying
- 1 leek (white part only, be sure to wash it well as dirt lodges between the layers)
- 1 brown or white onion, peeled
- 2 cloves garlic, peeled and chopped
- 350g/12.36ozs potatoes, washed and chopped into rough cubes (you can also peel them for a smooth consistency)
- 1 litre/2.11pints stock (I used chicken stock but you can use vegetable stock or water)
- 1 tablespoon sour cream
- 1/4-1/2 cup natural yogurt (depending on how creamy you want it)
For fritters
- 1 large zucchini, grated*
- 2 parsnips, peeled and grated
- 1 onion, peeled and finely chopped
- 1/2 cup grated mozzarella cheese
- 4 tablespoons plain flour
- 1 egg
- 2 tablespoons finely chopped dill or parsley
- Salt and pepper
- Oil for frying
*Zucchini is a vegetable with a high water content which isn't ideal if you are deep frying as water makes the hot oil spit. I grate it onto some layers of strong paper towel and then allow the water to release for 5-10 minutes (do this first before the soup to save waiting time). I then wring out the extra water and use the zucchini.
Step 1 - Chop the leek and onion roughly and heat a large pot on medium to high heat. Add oil and saute until golden and then add the garlic and saute for another minute. Add the potatoes and stock and simmer for 30-45 minutes until the potato is soft (the time depends on how small you've chopped the potato).
Allow to cool slightly before blitzing with an immersion blender until smooth. Stir in the sour cream and yogurt when it has cooled further (don't add the yogurt while it is hot or it may split).
Step 2 - While the soup is cooking and cooling, make the fritters. Combine grated zucchini, parsnips, onion, cheese, flour, egg, herb, salt and pepper. You can either shallow or deep fry these. In a heavy bottomed pan add some oil until hot-test by placing a chopstick in the oil and if bubbles form then the oil is hot enough. Using two teaspoons, shape some rough fritters and fry until golden and cooked through. Ladle into soup bowls and top with three or four fritters.