| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sainsbury1, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 3 | Medium-size potatoes | |
| 2 | Leeks | |
| 600 | ml | Stock; (1 pint) |
| 2 | Celery sticks; chopped finely | |
| 4 | Medium-size courgettes | |
| 50 | g | Cheddar cheese; grated (2oz) |
| Salt and pepper |
INSTRUCTIONS
1. Peel the potatoes and wash the leeks. 2. Chop them and cook in the well seasoned stock with the celery until they are tender. Liquidise. 3. Cut the courgettes in half lengthways and then cut across into chunks. 4. Simmer in the puree until cooked through but still crisp. 5. Stir in the cheese and heat through until it melts. 6. Season to taste and serve. Converted by MC_Buster. NOTES : Make this soup when the last of the courgettes are still around and the first old potatoes out of the ground. It is consoling food on the first chilly evenings of autumn. Converted by MM_Buster v2.0l.
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