leek and potato soupby Elaine Johnson
|Preperation time: 15 mins
Cooking time: 35 mins
|350g leeks, thickly sliced;
1 onion, sliced;
300g potatoes, peeled and sliced;
1 clove garlic, crushed;
600ml hot vegetable stock;
2 thick slices white bread, crusts removed;
150ml whole milk;
142ml single cream;
1 tbsp olive oil;
salt and pepper;
fresh chives to garnish.
|In a pan melt 38g of the butter and add the
leeks, onion and potatoes. Coat the vegetables with the butter and
cover the pan cook over a very low heat for 15 minutes, stirring
Add the stock and season with salt and pepper. Bring to the boil, cover and simmer for 15 minutes.
Meanwhile chop the bread into small cubes. In a bowl, melt the remaining butter and add the garlic and oil. Add the bread cubes and toss until coated. Put on a baking tray and bake for 10 mins in a preheated oven (180c/gas4).
Transfer the vegetable mixture to a blender and blend until forms a puree. Return to the pan and add the milk and cream. Heat through.
Serve the soup with the garlic croutons and garnished with chives.
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