Leek and potato soup
( SERVES 4 )
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|2||Leeks, (reserving some to garnish)|
|2||Potatoes, peeled & cubed|
|1 stalk||Celery, diced|
|1 to taste||Salt & freshly ground pepper|
|1 to drizzle||Extra virgin olive oil|
|1 to serve||Bread, (crusty)|
- Heat a heavy-based saucepan and melt the butter. Add the vegetables, including the garlic, and stir over a gentle heat for 10 minutes or until the vegetables are soft.
- Just cover with water, add the bay leaf and thyme then simmer until the potato is soft. Remove the bay leaves.
- Season and puree until smooth. Fry the reserved leeks in extra virgin olive oil and top each serving, drizzling with the oil. Serve warm in warmed soup bowls with bread.
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