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2 cups (500 ml) whole wheat flour
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) rolled oats
1 1/2 tsp. (7 ml) salt
1 tsp. (5 ml) baking soda
1 tsp. (5 ml) baking powder
3 tbsp. (45 ml) butter, cut into small bits
1 1/2 cups (375 ml) buttermilk
3 tbsp. (45 ml) water
In large bowl, combine flours, oats, salt, baking soda and powder. Work butter into dry mixture using your fingertips. Add buttermilk and water and combine.
Turn dough onto well-floured surface and knead lightly for minute or two. Form into round loaf about 3 inches (7.5 cm) high. Place on parchment-lined baking sheet and cut an X in middle surface with a sharp knife. Place in preheated 425F (220C) oven for 15 minutes.
Reduce heat to 375F. (190F) and bake 30-40 minutes more until bread is light golden.
LEEK AND POTATO SOUP
(Serves 6 -8)
1 lb. (500g) leeks (about 3 medium leeks)
3 tbsp. (45 ml) butter
1 cooking onion, chopped
1 rib celery, finely sliced
2 Russet potatoes, peeled and diced
*3 cups (750 ml) water or chicken stock
1/2 cup (125 ml) frozen peas, thawed
2 cups (500 ml) milk (3%) or cream (35%)
chopped chives
Trim coarse green portion of leeks and discard.
Cut leeks in half lengthwise, leaving bulb end intact and clean well under running water. Shake off excess moisture and slice leeks thinly, discarding root end when you get to it. In stock pot, melt butter over medium-high heat. Cook leeks, onion and celery about 5 minutes until soft.
Add potatoes and water (or stock). Bring to boil. Reduce heat to simmer and cook about 25 minutes or until potatoes are soft.
Stir in peas. Add milk (or cream) and return to bare simmer. Season with salt and white pepper to taste.
Puree with immersion blender. Ladle into bowls and garnish with chives.
Serve immediately with warm soda bread.
*If you choose to use water, this soup is suitable for vegetarians.
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published March 17, 2018. Enjoy!