Leek and Potato Soup
Ingredients
- leeks
- 1 (about 100g)
- potatoes
- 2 (about 250g)
- celery
- half a stalk (about 40g)
- stock cube
- 1
- water
- 400ml
- olive oil
- 20ml
- garlic
- one clove
- salt and pepper
- to taste
Preparation
Remove the strings from the celery and dice.
Peel the potatoes and cut into cubes.
Peel the garlic and chop finely.
Method
1
Warm the oil in a pan and fry the garlic gently for a moment. Add the celery and potatoes and fry over a medium heat. When the celery and potatoes are warmed through, add the leeks and fry over a low heat making sure that it doesn't burn.
2
Add the water and crushed stock cube and bring to the boil over a strong heat. Remove any froth that appears. Lower the heat and cover, and simmer for 15 minutes.
3
Blend to a puree and season to taste.
4
When serving, garnish with parsley and fresh cream to taste.
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