We had to do some more Christmas shopping and Aldeburgh High Street, especially Alde River, pictured here, is great for last minute presents and stocking fillers.
Shopping done,there was a clear blue winter’s sky as we walked along by the beach towards the Aldeburgh Scallop, an iconic sculpture designed by Aldeburgh artist, Maggi Hambling. There was a chance to buy some fish for our tea.
On the return, the sun set threw long shadows across the pavement and an ethereal silvery light. Everything is monochrome. It’s quiet but still so beautiful at this time of year.
(This makes enough for 8 servings, but it keeps in the fridge for a couple of days and freezes well.)
A large onion, finely chopped
3 sticks celery, finely chopped
Clove of garlic, crushed
4 leeks, thinly sliced
750ml vegetable stock, e.g Marigold
Bacon bits, fried to garnish
1. Melt the butter in a pan and soften the onion and celery for 5-7 minutes. Add the garlic and leeks and cook for another 5 minutes.
2. Add the stock, bring to the boil and simmer for 20 minutes. Then whizz with a stick blender and check seasoning.
3. Serve with a sprinkling of fried bacon bits and/or a swirl of cream.