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
Cream of leek and parsley soup
Moderators: KG Steve, Chantal, Tigger, peter
- alan refail
- KG Regular
- Posts: 7252
- Joined: Sun Nov 27, 2005 7:00 am
- Location: Chwilog Gogledd Orllewin Cymru Northwest Wales
- Been thanked: 5 times