|
| SERVINGS |
Four main meals, 6 starters |
| PREPARATION TIME |
15 minutes |
| COOKING TIME |
30 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 |
450 grams |
1lb |
|
Two medium
potatoes |
500 grams |
1lb 2oz |
|
Medium onions |
2 |
|
Medium carrots |
2 |
|
Celery sticks |
2 |
|
Garlic cloves |
2 |
|
Vegetable stock * |
1.5 litres |
2.7 pints |
6½ cups |
|
Olive oil |
4 tablespoons ** |
|
Parsley or chives |
To decorate |
|
Salt and pepper |
To taste |
* Use two vegetable stock cubes in 1.5 litres
of hot water to make the stock. Make up the stock just before adding
to the pan. this will ensure the stock is hot.
** The vegetables (aside from the potatoes)
are fried off in olive oil. If you are making the full amount of
this soup you will need to fry them off in two pans in which case
add two tablespoons of olive oil to each pan.
PREPARATION
| Cut the leeks in half, clean under
running water to remove any grit then chop into very
approximately 1 cm slices. Peel and
roughly chop the onions.
Peel, top and tail and finely chop
the garlic.
Wash the carrots, top and tail
them, slice them into two lengthwise then chop them into
roughly 1 cm slices.
Wash the celery, slice them into
three lengthwise and chop them into roughly 1 cm slices.
Peel and finely chop the garlic.
Peel the potatoes them chop into 1½cm
/ ½in cubes. This can be done while the other vegetables are
being fried. |
COOKING LEEK, POTATO, ONION AND CARROT SOUP
|
1. |
Add the olive oil to the frying pans
(see ** above) and warm to a medium heat. Add the leeks,
carrots, onions and celery to the pan and fry for 12
minutes. Turn the ingredients frequently to ensure they are
evenly fried. |
|
2. |
Add the stock (see * above) to a large
pan (not the frying pans), then add the fried vegetables,
potatoes and garlic to the stock. |
|
3. |
Turn down the heat slightly and let
the soup simmer for 17 minutes or until the carrots have
softened. |
|
4. |
Serve the leek and potato soup into warm bowls.
Decorate the soup with chopped chives or parsley. Enjoy one
of the tastiest and most nutritious soups you have ever
tasted. |
If you prefer a smoother soup then
simply liquidise it in your food processor, see picture above.
SERVE WITH?
A chunky bread roll and a full bodied red
wine. |
|