Friday, August 6, 2010

Leek and Potato Soup

This filling and heart warming soup, can be processed to a smooth  puree or served as it is here, in its original peasant style.

Serves 2-3
2 stick’s leeks, halved and thinly sliced
2 potatoes, peeled cut into cube size
2 tbsp vegetable oil
½ tsp dry thyme
150ml milk
1 cube vegetable stock
2 tbsp double cream

Heat oil in a large pan, sauté leeks until its soft and golden. Add potatoes, thyme, stock cube and stir for few more minutes.

Add milk, salt and 1 bowl water into the same pan, bring to boil for about 10-15 minutes, until potatoes are soft.

Turn off heat, mix double cream with the soup, add salt and pepper to taste & serve.

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