The addition of wine to leek and potato soup gives it an additional burst of flavour.

We love the way the wine sizzles in the pan filling the kitchen with a delicious aroma. Turn the heat up for a minute just before adding the wine for an extra sizzle. Turn it down when the wine has reduced.

SERVINGS	Six main meals, 8 starters
PREPARATION TIME	15 minutes
SLOW COOKING TIME	35 minutes
FREEZES?	Yes

INGREDIENTS

Use a dry white wine. If you want to use a sherry, it should be dry.

Ingredient Metric Imperial American

Four medium leeks trimmed 680 grams 1½ lb

Two large potatoes 680 grams 1½ lb

Large red onion 1

Garlic cloves 4

Wine or sherry 210 ml Just less than half a pint 1 cup

Chicken stock 1.1 litres 2 pints 5 cups

Double cream 150 ml ¼ pint ¾ cup

Butter 2 tbspns 2½ tbspns

Virgin olive oil 2 tbspns 2½ tbspns

Parsley or chives To decorate

Salt and pepper To taste

PREPARATION LEEK AND POTATO SOUP WITH WINE

Finely chop the leeks and onions. Rinse the chopped leeks in running water.
Peel and chop the potatoes into small cubes.

Peel, top and tail and finely chop the garlic.

If using stock cubes, dissolve them in hot water.

COOKING LEEK AND POTATO SOUP WITH WINE

1. Add the butter and olive oil to a pan on a medium heat. When the butter has melted add the chopped leeks and onions.

2. Fry the leeks and onions stirring frequently, they should not brown.

3. Pour the wine into the pan and cook for a further 10 minutes.

4. Add the stock, chopped potatoes and garlic, then season with salt and pepper. Cook for 25 minutes when the potatoes will be soft.

5. Remove from the pan from the heat and let it cool in cold water for five minutes.

6. Blend the soup well in a food processor and return it to the pan on a medium heat.

7. Gently stir in the cream. Taste and add more salt and pepper if required. Let the soup warm through for two more minutes.

8. Serve the soup into warm bowls, chop the chives or parsley and sprinkle a portion over each of the soups.

SERVE WITH?

A chunky bread roll with butter.