Mexican leek and potato soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅛ | litre | Chicken stock; (fresh or made with |
| ; stock cubes) (2 | ||
| ; pints) | ||
| 2 | Fresh leeks; sliced thinly | |
| 2 | Medium-size potatoes; peeled and cubed | |
| 2 | tablespoons | Freshly chopped parsley or coriander |
| A pinch of sugar | ||
| 1 | 150 millilit double cream; (for cold soup only) | |
| ; (5 fl oz) | ||
| Salt and ground black pepper | ||
Directions
Bring the stock to the boil. Add the leek and potato and simmer until tender. Add parsley or coriander and seasoning. Serve hot.
For cold soup, allow to cool, and then add the double cream. Mix in a blender and serve garnished with more coriander or parsley.
The calories and fat content are based on eating the soup hot, without the addition of cream.
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