1/2 stick (2 oz) 50 g butter
1 lb (500 g) potatoes, diced
2 carrots, chopped
2 large leeks, trimmed and chopped
4 cups (32 fl oz) 900 ml vegetable stock
salt and pepper
125 ml (4 fl oz) 1/2 cup double (thick) cream
1 tablespoon finely chopped fresh parsley or chervil
1 lb (500 g) potatoes, diced
2 carrots, chopped
2 large leeks, trimmed and chopped
4 cups (32 fl oz) 900 ml vegetable stock
salt and pepper
125 ml (4 fl oz) 1/2 cup double (thick) cream
1 tablespoon finely chopped fresh parsley or chervil
to garnish
1/2 carrot, cut into fine strips
1/2 small leek, cut into fine strips
1 slice bread, toasted
1/2 small leek, cut into fine strips
1 slice bread, toasted
method
1. Melt butter in a saucepan and add prepared vegetables.
2. Cover and cook gently for 15 minutes.
3. Add stock and bring to the boil, then re-cover and simmer for 20 minutes.
4. Puree in a blender or food processor, then press through a sieve.
5. Return soup to pan, add salt and pepper and stir in cream and parsley or chervil. Reheat very gently.
6. To make garnish, blanch the fine strips of carrot and leek in a pan for 1 minute, then drain.
7. Cut out 4 small rounds of toast and divide the vegetables between them. Float on top of individual bowls of hot soup.
2. Cover and cook gently for 15 minutes.
3. Add stock and bring to the boil, then re-cover and simmer for 20 minutes.
4. Puree in a blender or food processor, then press through a sieve.
5. Return soup to pan, add salt and pepper and stir in cream and parsley or chervil. Reheat very gently.
6. To make garnish, blanch the fine strips of carrot and leek in a pan for 1 minute, then drain.
7. Cut out 4 small rounds of toast and divide the vegetables between them. Float on top of individual bowls of hot soup.
serving amount
serves 4.
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