There’s some really yummy recipes here. Thanks for the suggestions!

I had this at a cafe for lunch so now i want to go home and cook it. Would love to seem some more variations.

Leek and caper soup
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Ingredients
1 tbsp olive oil
1 leek, finely sliced
1 garlic clove, finely chopped
100ml/3½fl oz white wine
150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
75ml/2½fl oz double cream
1 tbsp capers, rinsed and drained
salt and freshly ground black pepper
1 tbsp chopped fresh chives, to garnish
Preparation method
Heat the olive oil in a pan over a medium heat, add the leek and sauté until softened. Add the garlic and fry for one minute.
Add the white wine, turn up the heat and simmer for 2-3 minutes.
Add the stock, double cream and capers and simmer for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
To serve, pour the soup into a serving bowl and garnish with chopped chives.

sounds really good SAMIAYE – maybe add to the real recipes section

traditional Chicken and leek (cock-a-leeky) soup

•4 tbsp vegetable oil
•6 medium sized leeks, well washed and chopped to 2cm / ¾” lengths
•3 medium sized carrots, peeled and coarsely chopped
•1 stick of celery, washed and coarsely chopped
•1x 1.25 / 2lb 12oz/ fresh, whole chicken
•1 bay leaf
•Salt and crushed black pepper
•Heat the oil in a large stock or soup pan. Add all the vegetables and brown over a medium-high heat for 5 minutes stirring constantly.
•Add the chicken to the pot and enough water to more than cover. Add the bay leaf. Add 6 leek
•Cover the pot and simmer gently for 1- 1 ½ hours or until the chicken is falling off the bone Remove the chicken and reserve.
•Continue cooking the broth for 20 minutes to intensify the flavour. Season with salt and pepper.
•Shred some of the reserved chicken meat and add to the finished soup.

I don’t but it is definitely the weather for it…brrrrr!