4 leeks, cleaned and sliced
1 onion, skinned and sliced
1/2 stick (2 oz) 50 g butter
4 cups (1 litre) 1 3/4 pint white stock
2 potatoes, peeled and thinly sliced
salt and pepper
7 fl oz (200 ml) cream
chopped chives to garnish
1 onion, skinned and sliced
1/2 stick (2 oz) 50 g butter
4 cups (1 litre) 1 3/4 pint white stock
2 potatoes, peeled and thinly sliced
salt and pepper
7 fl oz (200 ml) cream
chopped chives to garnish
method
1. Lightly fry the leeks and onion in the butter for about 10 minutes, until soft but not coloured. add the stock and potatoes. Season, cover and cook until the vegetables arc soft.
2. Sieve the soup or puree it in an electric blender, stir in the cream, with more seasoning if necessary, and chill.
3. Sprinkle with chives before serving.
2. Sieve the soup or puree it in an electric blender, stir in the cream, with more seasoning if necessary, and chill.
3. Sprinkle with chives before serving.
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