Monday, 7 March 2011

Potato & Leek Soup

Simple but tasty! Eat it plain, sprinkle with cheese, top with creme fraiche or herbs. Yum either way.


2 medium carrots, peeled and sliced
2 sticks celery, sliced
1.5 l chicken stock
0.4kg potatos, cubed
0.5kg leeks, greens and bottom discarded, white part sliced
3 cloves garlic, sliced
1 large onion, sliced

1) Saute carrots, onion, leeks, celery and garlic with olive oil for about 20 minutes over medium heat.
2) Pour stock, add potatoes and bring to a boil.
3) Then, simmer (covered) for about 30 -60 minutes.
4) When done, use handmixer to puree everything.
5) Season with salt & black pepper

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