Monday 14 February 2011

Leek and potato soup

50g butter
4 leeks, sliced
1 onion, chopped
3 medium floury (mashing) potatoes, cut into 1cm cubes
1.5 litres white stock (see recipe)
60ml double cream
Salt and pepper

Put a large pan onto a medium heat. Melt the butter in the pan and, as soon as it sizzles, add the leek and onion. Fry gently, until glossy but not brown. Add the potato, and stir, to coat in the oil. Add the stock and bring to the boil. Cover, and simmer for 25 minutes.
If you want a chunky soup, remove half of the vegetables to a bowl. Blend the soup. Return the reserved vegetables, if you took some out. Place the pan back on the hob, turn the heat back to medium, and add the cream. Stir, and check for seasoning. Add salt and pepper, as required. Bring back to a simmer, but do not boil.

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