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Leek And Potato Soup Marguerite Patten

Recipe name:
Leek And Potato Soup Marguerite Patten

Recipe category:
Chicken

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Recipe details: Leek and Potato Soup (Marguerite Patten)

4 md Leeks, well washed 3 md Potatoes, peeled 1 md Onion, peeled 1 oz Margarine 30 fl stock or water Salt and black pepper --TOPPING -- Little yoghurt or cream Cut the leeks, potatoes and onion into small pieces. Use a little of the tender green part ofthe leeks. Melt the margarine in a large saucepan, add the vegetables and toss in the margarine for 5 minutes then pour the stock or water into the saucepan. Add a little seasoning. Cover the pan and cook steadily for 25 minutes, or until the vegetables are tender, do not over-cook for this spoils the fresh ilavour ofthe leeks. Sieve or liquidise and reheat. Top with the yoghurt or cream. Variations Cnrried Leek and Potato Soup Blend 2 to 3 teaspoons of curry paste with a little milk, add to the soup above and simmer for a few minutes. If using a small amount of left-over soup adjust the amount of curry paste. Watercress and Potato Soup Use only 2 small leeks and the leaves and tender stalks from a small bunch of watercress. Sieve or liquidise and top with freshly chopped watercress leaves. Cold Leek and Potato Soup Add a little milk or single cream to the cold sieved or liquidised soup plus a small quantity of white wine. Chill well. Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

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Leek And Potato Soup Marguerite Patten

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