Leek and Potato Soup (Sarah Raven's Garden Cookbook) Made with allotment leeks :-|)
1 Onion thinly sliced 1 tblsp olive oil 25g butter 6 large leeks 3 medium waxy potatoes 1 litre chicken or veg stock 500ml milk freshly grated nutmeg 5-6 tablespns single cream
Sauté onion in butter and oil until soft, add leeks and potatoes and cook for 6-7 minutes. Add the stock and simmer until veg are very tender (about 10 mins). Liquidise and add milk, bring to boil. Remove from heat and add herbs, nutmeg, cream and warm through. Season well and serve x
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