|
Contributed by Paul Price
|
A lovely, warming dish to eat on a cold winters day and a great way to use up your surplus veg. It serves 4 - 6.
Ingredients
4 large leeks
2 medium potatoes
1 medium onion, chopped finely
50g butter
850ml vegetable stock
275ml milk
salt and freshly ground black pepper
To Serve:
2 tablespoons cream or crème fraiche
1 ½ tablespoons snipped fresh chives or parsley.
2 medium potatoes
1 medium onion, chopped finely
50g butter
850ml vegetable stock
275ml milk
salt and freshly ground black pepper
To Serve:
2 tablespoons cream or crème fraiche
1 ½ tablespoons snipped fresh chives or parsley.
Method
Wash the leeks, drain well and slice finely. In a large saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are tender. Put the whole lot into a blender and blend to a purée.
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.
After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are tender. Put the whole lot into a blender and blend to a purée.
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.