| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 3 |
lg |
Potatoes; cut into 1 cm cubes |
| 1 |
|
Leek; sliced into 1/2 cm |
|
|
; rounds, and well |
|
|
; rinsed |
| 750 |
ml |
Vegetable stock; (1 1/4 pints) |
| 200 |
ml |
Semi skimmed milk; (7 floz) |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a saucepan on medium heat and stir in the vegetables
for 2 minutes.
Add the vegetable stock and bring to boil on a high heat. When it is
boiling turn down the heat to low and simmer for 20 minutes.
When the vegetables are cooked take the saucepan off the heat. With a
ladle carefully place 3 spoonfulls of the soup in a blender and blend
for 10 seconds. Then pour the blended soup in a big bowl.
Repeat the blending until the saucepan is empty. Pore the blended
soup back into the saucepan and put it on the cooker again on middle
heat to reheat.
Add the milk, salt and pepper and simmer for a further 2 minutes.
Converted by MC_Buster.
NOTES : A tasty soup easy enough to be made by children and is
suitable for vegetarians and those following a gluten free diet.
Converted by MM_Buster v2.0l.
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