Leek & potato soup (marguerite patten)

Yield: 4 Servings

Measure Ingredient
4 mediums Leeks, well washed
3 mediums Potatoes, peeled
1 medium Onion, peeled
1 ounce Margarine
30 fluid ounce Chicken stock or water
\N \N Salt and black pepper
\N \N Little yoghurt or cream

TOPPING

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.

Variations

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.

Chill well.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

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