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Leek and Potato Soup

6 Leeks
1 Large Potato
1 Med Onion
60g (2 oz.) Butter
1 ltr. (2 pts.) Chicken or Vegetable Stock
4 Tablespoons Cream.
Chopped Chives.

Discard any tough or damaged parts of the leek and chop the rest finely.
Put into a collander or sieve and wash thoroughly under running water.
Peel and chop the potato and onion and sweat them with the Leeks in the butter in a covered pan on the lowest heat for 15 to 20 mts.
Add the stock and continue simmering until soft.
Liquidize the mixture and then sieve it[It should be as smooth as velvet]
Taste and season
Stir a tablespoon of cream into each bowl just before serving.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef