Leek & Potato Soup

Recipe for: SOUP –POTATO & LEEK (VICCHYSOISSE) 

Ingredients: 

·        25g/ 1 oz butter

·        2 tblsp olive oil

·        4 medium potatoes, peeled & cut into small dice

·        2-3 small leeks, washed, trimmed & finely sliced

·        1 stick celery, washed, trimmed & finely diced

·        500ml/ 18 fl oz vegetable stock

·        100ml milk

·        100ml cream or yoghurt 

Method: 

1.      Heat butter and oil in a large pan

2.      When foaming add the  diced vegetables and fry gently until soft but not brown

3.      Add the stock & bring to the boil

4.      Reduce heat, cover and simmer for 25-30 minutes until the vegetables are very tender

5.      Puree until smooth with a hand-blender

6.      Return to a (clean) pan and add the milk and cream  (or yoghurt), warming through gently

7.      Adjust seasoning