|4 mediums||Leeks, well washed|
|3 mediums||Potatoes, peeled|
|1 medium||Onion, peeled|
|30 fluid ounce||Chicken stock or water|
|Salt and black pepper|
|Little yoghurt or cream|
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.
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.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
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