| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Leeks, well washed |
| 3 |
md |
Potatoes, peeled |
| 1 |
md |
Onion, peeled |
| 1 |
oz |
Margarine |
| 30 |
fl |
Chicken stock or water |
|
|
Salt and black pepper |
|
|
Little yoghurt or cream |
INSTRUCTIONS
TOPPING
Cut the leeks, potatoes and onion into small pieces. Use a little of the
tender green part ofthe leeks. Melt the margarine in a large saucepan, add
the vegetables and toss in the margarine for 5 minutes then pour the stock
or water into the saucepan. Add a little seasoning. Cover the pan and cook
steadily for 25 minutes, or until the vegetables are tender, do not
over-cook for this spoils the fresh ilavour ofthe leeks. Sieve or liquidise
and reheat. Top with the yoghurt or cream.
Variations
Cnrried Leek and Potato Soup
Blend 2 to 3 teaspoons of curry paste with a little milk, add to the soup
above and simmer for a few minutes. If using a small amount of left-over
soup adjust the amount of curry paste.
Watercress and Potato Soup
Use only 2 small leeks and the leaves and tender stalks from a small bunch
of watercress. Sieve or liquidise and top with freshly chopped watercress
leaves.
Cold Leek and Potato Soup Add a little milk or single cream to the cold
sieved or liquidised soup plus a small quantity of white wine. Chill well.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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