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Serve this flavorful soup with a dollop
of soured cream to add richness to this warming broth on cold winter
evening. Sprinkle with a few snipped fresh chives.
Ingredients
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leeks - 4, trimmed
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potatoes - 500g, peeled and cubed
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fresh chives - 4 tbsp, snipped, to
garnish
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vegetable stock - 1.5 liter
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soured cream - 150ml
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ground black pepper and salt
Method
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Put the potatoes and stock in a
pan, bring to boil. Reduce heat and simmer for 20 minutes.
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Make a slit along the length of each
leek, rinse well, slice thinly.
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When the potatoes are tender, stir in
the leeks, season with pepper and salt. Simmer for 15 minutes until
the vegetables are soft, stirring occasionally. Add a little water
if the soup appear too thick.
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Puree the soup in a blender, press
through a sieve into a clean pan. Stir in the cream, cool and then
chill.
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To serve, ladle into a bowl and
garnish with a swirl of cream and snipped chives. Serves 8.
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