Name: Mexican Leek And Potato Soup
Ingredients: 1 1/8 l Chicken stock; (fresh or made with; ; stock cubes) (2; ; pints); 2 Fresh leeks; sliced thinly; 2 Medium-size potatoes; peeled and cubed; 2 tb Freshly chopped parsley or coriander; A pinch of sugar; 1 150 millilit double cream; (for cold soup only); ; (5 fl oz); Salt and ground black pepper

If parents would have their children blessed at church and at school, let them beware they give their children no corrupt examples at home by any carelessness, profaneness, or ungodliness. Otherwise, parents will do them more harm at home than both pastors and schoolmasters can do them good abroad. For the corrupt example of the one fighteth with the good instruction of the other, which is so much the more dangerous because that corrupt walking is armed with nature, and therefore more forcibly inclineth the affections of the children to that side.

Richard Greenham

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Sainsbury6	4	servings

INGREDIENTS

1 1/8	l	Chicken stock; (fresh or made with
		; stock cubes) (2
		; pints)
2		Fresh leeks; sliced thinly
2		Medium-size potatoes; peeled and cubed
2	tb	Freshly chopped parsley or coriander
		A pinch of sugar
1		150 millilit double cream; (for cold soup only)
		; (5 fl oz)
		Salt and ground black pepper

INSTRUCTIONS

Bring the stock to the boil. Add the leek and potato and simmer until
tender. Add parsley or coriander and seasoning. Serve hot.
For cold soup, allow to cool, and then add the double cream. Mix in a
blender and serve garnished with more coriander or parsley.
The calories and fat content are based on eating the soup hot, without the
addition of cream.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Sin: it seemed like a good idea at the time”