Leek, Carrot & Potato Soup
Serves 4
2 pts (original) per serving
3 medium leeks, trimmed rinsed and chopped
1 tbsp plus 1 tsp butter(4 pts)
4 lge carrots, peeled and diced
400g potato, peeled and diced (4 pts)
veg stock (1 1/2 to 2 pints)
Melt the butter, add the leeks and some seasoning and cook until softened. Add the carrots and a couple of tablespoons of water, put the lid on and cook gently for about 5 mins. Add the diced potato and the veg stock. Bring to a simmer then cook, covered for 20-25 mins. Puree about 2/3 of the soup ( I like to leave a few chunky bits in it, but you can make it completely smooth). Adjust the thickness and the seasoning if needed.
If you wanted, you could use slightly less stock then add 1/4 pt of skimmed milk when you are liquidising the soup. Serve sprinkled with chopped chives.
Makes 4 generous servings, 2 pts each
1 tbsp plus 1 tsp butter(4 pts)
4 lge carrots, peeled and diced
400g potato, peeled and diced (4 pts)
veg stock (1 1/2 to 2 pints)
Melt the butter, add the leeks and some seasoning and cook until softened. Add the carrots and a couple of tablespoons of water, put the lid on and cook gently for about 5 mins. Add the diced potato and the veg stock. Bring to a simmer then cook, covered for 20-25 mins. Puree about 2/3 of the soup ( I like to leave a few chunky bits in it, but you can make it completely smooth). Adjust the thickness and the seasoning if needed.
If you wanted, you could use slightly less stock then add 1/4 pt of skimmed milk when you are liquidising the soup. Serve sprinkled with chopped chives.
Makes 4 generous servings, 2 pts each
Notes
(obviously you could use spray oil
instead of the butter which would make the soup only 1 pt per serving, but the
leeks won't cook down to that lovely sweetness in the same way, which is what
makes this soup so delicous)
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