| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
2 |
-3 |
INGREDIENTS
| 1 |
tb |
Sunflower oil (up to 2) |
| 1 |
sm |
Onion, sliced |
|
|
One leek, white part only, cut into rings |
| 1 |
|
Carrot, sliced |
| 2 |
lg |
Potatoes, peeled and sliced (up to 3) |
| 4 |
c |
Good vegetable stock |
|
|
Salt, pepper |
INSTRUCTIONS
Heat the oil, add onion, leek and carrot and stir for 1 min, then add the
potatoes and hot vegetable stock, salt and pepper and simmer the lot for
about 15-20 mins. Puree with a handheld blender and serve with garlic
croutons (melt some butter in a small pan, add 2 slices of bread, toast
bread or rye, cut into cubes and when the bread starts to brown add 1
chopped garlic clove. The croutons sizzle nicely when put into the hot
soup. Nowadays the kid eats them on the side as they get "too soggy" in the
soup.)
You can experiment with the vegetable and use what you have at home
(courgettes work well).
Potato and Watercress Soup: As above but omit the leek and carrot and use a
bunch of watercress, chopped roughly, instead which you add 3-5 mins before
the soup is ready. Good with a pat of butter or a spoonful of cream stirred
into it.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young
<griffi@zoo.co.uk> on Mar 17, 97
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