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Leek & Potato Soup (Rich & Creamy)

Potatoes (mashing variety)
Vegetarian Stock Cubes
1 Tablespoon Butter
1 cup of Single or Whipping Cream
Garlic, crushed (to taste)
French Wholegrain Mustard or Horseradish
Fresh or Dried Herbs
Salt & Pepper
White Wine (Dry, about 1/2 cup - optional)

In a large saucepan, simmer the potatoes and stock with sufficient water to cover until the potatoes start to fall apart.

Slice the leeks finely and saute in a frying pan with the garlic in butter until they're translucent. Add to the potatoes & stock. Add wine and seasonings to taste, then puree.

Heat gently, then stir in the cream just before serving. If it's too thick (like baby-food) add a little boiling water. Garnish with fresh herbs.

Note: You can serve this chilled as Vichysoisse, or serve hot with bread as a hearty meal. This version is richer and more decadent than the other "easy" one, far less healthy but closer to the traditional French style.


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