| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Potatoes |
| 1 1/2 |
l |
Water. |
| 2 |
tb |
Groundnut oil. |
| 1 |
tb |
Double cream; (or creme fraiche). |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Cut the leeks lengthways to remove any earth. Wash and chop them
finely. Peel the potatoes and cut them in four.
2 Heat the oil in a saucepan and fry the leeks lightly, stirring
frequently to prevent them burning. When they are soft and shiny, add
the potatoes, cover with the water, and season. Cook for 30 minutes.
3 Blend in a liquidizer. Add a spoonful of cream to make the soup
velvety.
Campanile tip:
When you have blended the soup, you can return it to the heat and
cook 3 tablespoons of vermicelli in it.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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