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Thursday, March 31, 2011

Leek & Potato soup

serves 4

50g/2oz butter
450g/1lb leeks, trimmed and
finely sliced
700g/11⁄2lb potatoes, roughly
900ml/11⁄2pt vegetable stock
4 sprigs of fresh rosemary
450ml/3⁄4pt milk
2 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons crème fraîche
salt and ground black pepper

• Melt the butter in a large saucepan, add the leeks and sweat gently for
5 minutes, stirring frequently. Add the potatoes, stock, rosemary and
milk. Bring to the boil, then reduce the heat, cover and simmer gently for
20–25 minutes until the vegetables are tender. Remove from the heat.

• Cool for 10 minutes. Discard the rosemary, then pour into a blender or
food processor, and purée until smooth. Return to a clean pan, and stir in
the parsley and crème fraîche. Season to taste.

Reheat gently and serve.

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