4 medium sized leeks, sliced and thoroughly washed
1 small onion, skinned and sliced
3 medium sized potatoes, peeled and sliced
2 tbsp (1 oz) 25 g butter
1.1 litre (2 pt) white stock (vegetable stock)
salt and pepper
3 tbsp (45 ml) cream
1 small onion, skinned and sliced
3 medium sized potatoes, peeled and sliced
2 tbsp (1 oz) 25 g butter
1.1 litre (2 pt) white stock (vegetable stock)
salt and pepper
3 tbsp (45 ml) cream
method
1. Lightly fry the vegetables in the butter for about 5 minutes, until soft but not coloured. Add the stock, cover and simmer for about 45 minutes until the vegetables are cooked.
2. Sieve the soup or puree it in an electric blender and return it to the pan.
3. Re-heat, re-season if necessary and stir in the cream just before serving.
2. Sieve the soup or puree it in an electric blender and return it to the pan.
3. Re-heat, re-season if necessary and stir in the cream just before serving.
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