LEEK AND POTATO SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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4 md Leeks, well washed
3 md Potatoes, peeled
1 md Onion, peeled
1 oz Margarine
30 fl Chicken stock or water
Salt and black pepper
—–TOPPING—–
Little yoghurt or cream

Cut the leeks, potatoes and onion into small pieces.
Use a little of the tender green part ofthe leeks.
Melt the margarine in a large saucepan, add the
vegetables and toss in the margarine for 5 minutes
then pour the stock or water into the saucepan. Add a
little seasoning. Cover the pan and cook steadily for
25 minutes, or until the vegetables are tender, do not
over-cook for this spoils the fresh ilavour ofthe
leeks. Sieve or liquidise and reheat. Top with the
yoghurt or cream.

Variations

Cnrried Leek and Potato Soup

Blend 2 to 3 teaspoons of curry paste with a little
milk, add to the soup above and simmer for a few
minutes. If using a small amount of left-over soup
adjust the amount of curry paste.

Watercress and Potato Soup

Use only 2 small leeks and the leaves and tender
stalks from a small bunch of watercress. Sieve or
liquidise and top with freshly chopped watercress
leaves.

Cold Leek and Potato Soup Add a little milk or single
cream to the cold sieved or liquidised soup plus a
small quantity of white wine. Chill well.

Source: Marguerite Patten’s Marvellous Meals, Yours
Magazine, UK

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