Cream of leek and parsley soup

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alan refail
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Posts: 7252
Joined: Sun Nov 27, 2005 7:00 am
Location: Chwilog Gogledd Orllewin Cymru Northwest Wales
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CREAM OF LEEK AND PARSLEY SOUP

serves two

11 oz sliced leeks
5 oz peeled and sliced potatoes
2 oz butter
14 oz light vegetable stock
Small bunch flat-leaf parsley
1 tablespoon of crème fraîche
Milk to thin soup to desired consistency
Seasoning and nutmeg to taste


Melt butter and cook leeks, potatoes and parsley stalks
Add stock and simmer for 20 minutes
Liquidise until smooth
When last portion is smooth add chopped parsley leaves and crème fraîche
Blend until crème fraîche is amalgamated
Add milk and seasoning as required
Heat and serve
Catherine
KG Regular
Posts: 1457
Joined: Fri Feb 29, 2008 3:46 pm
Location: Pendle Lancashire

Hi Alan I am going to try this recipe, I will let you know how I go on.
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