Easy Leek And Potato Soup Recipe
Ingredients
| 50 g. / 2 oz. butter | ||
| 1/2 kg. / 1 lb. leeks, sliced | ||
| Potatoes | 2 Large, diced | |
| 900 ml. / 1 1/2 pints chicken stock | ||
| 225 g. / 8 oz. peas | ||
| Bouquet garni | 1 | |
| Mint sprig | 1 | |
| 50 ml. / 2 fl. oz. single cream | ||
| Pinch of paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a saucepan.
Add the leeks and potatoes and fry for 5 minutes.
Pour in the stock and bring to the boil.
Simmer for 15 minutes.
Add the peas, bouquet garni, mint and salt and pepper to taste and simmer for a further 30 minutes.
Remove the bouquet garni and rub through a strainer or pure in an electric blender.
Return to the pan, stir in the cream and reheat gently.
Sprinkle with the paprika.
Add the leeks and potatoes and fry for 5 minutes.
Pour in the stock and bring to the boil.
Simmer for 15 minutes.
Add the peas, bouquet garni, mint and salt and pepper to taste and simmer for a further 30 minutes.
Remove the bouquet garni and rub through a strainer or pure in an electric blender.
Return to the pan, stir in the cream and reheat gently.
Sprinkle with the paprika.
Chef
