2 medium leeks, cleaned
1 small onion, skinned and finely chopped
2 tbsp (25 g) 1 oz butter
350 g (12 oz) potatoes, peeled and finely sliced
1 pint (600 ml) chicken stock
1 level tsp (5 ml) salt
freshly ground pepper
1 blade of mace
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2 tbsp (30 ml) snipped fresh chives or finely chopped Watercress (salad cress) to garnish
1 small onion, skinned and finely chopped
2 tbsp (25 g) 1 oz butter
350 g (12 oz) potatoes, peeled and finely sliced
1 pint (600 ml) chicken stock
1 level tsp (5 ml) salt
freshly ground pepper
1 blade of mace
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2 tbsp (30 ml) snipped fresh chives or finely chopped Watercress (salad cress) to garnish
accompaniments
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method
1. Finely chop the white part of the leeks.
2. Melt the butter gently in a saucepan, add the leeks and onion and fry without browning for 7 - 10 minutes. Add the potatoes to the pan with the stock, salt and pepper and mace.
3. Bring to the boil, lower heat and cover pan. Simmer very gently for 20-30 minutes, or until the vegetables are tender.
4. Rub the soup through a fine sieve or puree in a blender.
5. Chill thoroughly. Just before serving stir in the fresh cream. Transfer to individual soup bowls and serve sprinkled with chives or watercress.
2. Melt the butter gently in a saucepan, add the leeks and onion and fry without browning for 7 - 10 minutes. Add the potatoes to the pan with the stock, salt and pepper and mace.
3. Bring to the boil, lower heat and cover pan. Simmer very gently for 20-30 minutes, or until the vegetables are tender.
4. Rub the soup through a fine sieve or puree in a blender.
5. Chill thoroughly. Just before serving stir in the fresh cream. Transfer to individual soup bowls and serve sprinkled with chives or watercress.
serving amount
serves 4-6
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