Tuesday, 30 September 2014

How to make Leek and potato soup

Tuesday, September 30 2014

A smooth and creamy soup which makes a punch, and goes really well with some bread and butter on a winters evening.  


1 tbsp. vegetable oil
Half of 1 onion chopped
225g/8oz potatoes cubed
1.2 litres of vegetable stock
2 medium leeks, chopped
Salt and pepper

Serves 4-6   preparation time 35 minutes, cooking time 30 minutes

       Firstly get two leeks and take of both ends off of the leeks then chop in half then in half again. Then peel off the outer skin then finely chop the leeks then put the leeks in a bowl of cold water.                   
       Then get your half onion and take the skin off and put all the onion in a bowl of cold water.

           Then add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender then finely chop up about 5 chives. Lastly blend the soup with a hand blender until smooth then put it through a sieve. Reheat in a clean pan, then swirl over some cream then add a sprinkling of the chives. Then reheat so it’s ready to serve.  


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