1/2 stick (2 oz) 50 g butter
3 large leeks, chopped
1 large onion, chopped
2 large carrots, grated
1 lb (450 g) potatoes, peeled and diced
4 cups (1 litre) 1 3/4 pint chicken stock
salt and freshly ground black pepper
1 1/4 cups (10 fl oz) 300 ml milk
2 tbsp parsley, chopped
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) whipped
a few peeled prawns and cooked mussels
Good pinch paprika
3 large leeks, chopped
1 large onion, chopped
2 large carrots, grated
1 lb (450 g) potatoes, peeled and diced
4 cups (1 litre) 1 3/4 pint chicken stock
salt and freshly ground black pepper
1 1/4 cups (10 fl oz) 300 ml milk
2 tbsp parsley, chopped
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) whipped
a few peeled prawns and cooked mussels
Good pinch paprika
method
1. Melt the butter in a large, heavy saucepan.
2. Add the leeks, onion, carrots and potatoes and cook gently, stirring constantly to avoid sticking, for about 8 minutes.
3. Pour in the stock, season and continue to simmer for 20 minutes until the vegetables are soft.
4. Liquidize the soup, or pass through a sieve.
5. Return to pan and bring slowly back to a simmer.
6. Add the milk, parsley, cream, prawns and mussels and heat, but do not allow to boil.
7. Serve garnished with a good pinch of paprika.
2. Add the leeks, onion, carrots and potatoes and cook gently, stirring constantly to avoid sticking, for about 8 minutes.
3. Pour in the stock, season and continue to simmer for 20 minutes until the vegetables are soft.
4. Liquidize the soup, or pass through a sieve.
5. Return to pan and bring slowly back to a simmer.
6. Add the milk, parsley, cream, prawns and mussels and heat, but do not allow to boil.
7. Serve garnished with a good pinch of paprika.
serving amount
serves 6
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