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Ingredients (nutrition)
- 2 oz butter
- 1 lb trimmed and finely sliced leeks
- 1 1/2 pt vegetable stock
- 3/4 pt milk
- 1 1/2 lb chopped potatoes
- 4 sprigs of fresh rosemary
- 2 tablespoons creme fraiche
- 2 tablespoons chopped fresh parsley
- salt and ground black pepper to taste
Cooking Instructions
- Melt the butter in a saucepan and add in the leeks. Sweat gently for 5 minutes, with frequent stirring.
- Add the stock, milk, potatoes and rosemary and bring to the boil.
- Reduce the heat, cover and simmer for 25 minutes until the vegetables are tender.
- Remove from the heat.
- Cool for 10 minutes.
- Remove the rosemary and pour the content into a blender to form a smooth puree.
- Return the content to a clean pan and stir in creme fraiche and parsley.
- Season salt and pepper to taste.
- Reheat gently and serve while still warm.
Servings: 4
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