| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Super2 |
4 |
servings |
INGREDIENTS
| 1 1/8 |
oz |
Butter |
| 2 |
lg |
Leeks; white part only, |
|
|
; chopped |
| 2 |
|
Potatoes; chopped |
| 2 |
ts |
Chopped fresh thyme; OR |
| 1/2 |
ts |
Dried thyme |
| 1 |
qt |
Chicken stock |
| 1/4 |
c |
Thickened cream |
| 1 |
|
Sprig fresh thyme; for garnish |
INSTRUCTIONS
1. Melt butter in a large saucepan and cook leeks over a medium heat for 2
to 3 minutes. Add potatoes, thyme and stock. Bring to boil, then reduce
heat. Simmer for 25 minutes or until potatoes are tender. Remove pan from
heat and set aside to cool slightly.
2. Transfer soup mixture to a food processor or blender and process until
smooth. Return soup to clean saucepan and cook over a medium heat until
hot. Ladle soup into warm bowls, place tablespoon of cream in the centre of
each bowl and swirl using a skewer. Garnish with thyme sprigs and serve
immediately.
Recipe by: Super Food Ideas (Aussie Magazine)
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