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Leek and Potato Soup
Time required:50 minServings:For 4 servingsSpecial Tools:Large, heavy saucepan
Ingredients
2 large potatoes
450 g leeks
50 g margarine
1 litre chicken stock or water
225 g fresh or frozen peas
bouquet garni
sprig of mint
1 tablespoon cream
salt and pepper to season
paprika to garnish
Directions
Peel and dice the potatoes. Wash the leeks and cut them across the stem into rings. Reserve a few pieces of leek for garnish. Heat the margarine in the pan and add the potatoes and leeks to the hot fat. Cook for a few minutes but do not allow to brown. Add the stock or water, bring to the boil and simmer for 15 minutes. Add the peas, herbs and seasoning. Continue cooking for 30 minutes on a low heat. Remove the bouquet garni. Either liquidise the soup in a food processor or strain it. Reheat and stir in the cream. Serve into warmed, individual soup bowls and garnish with paprika and the reserved leek rings.
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