Thyme and leek soup

Yield: 4 servings

Measure Ingredient
1⅛ ounce Butter
2 larges Leeks; white part only,
\N \N ; chopped
2 \N Potatoes; chopped
2 teaspoons Chopped fresh thyme; OR
½ teaspoon Dried thyme
1 quart Chicken stock
¼ cup Thickened cream
1 \N Sprig fresh thyme; for garnish

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) Converted by MM_Buster v2.0l.

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