Potato and leek soup
The Complete Cook cookbook, $74.95
This recipe demonstrates just how rich and satisfying an inexpensive soup without meat or stock can be.
INGREDIENTS
2 medium potatoes (400g), chopped coarsely
2 medium carrots (240g), chopped coarsely
1 large brown onion (200g), chopped coarsely
1 medium tomato (150g), chopped coarsely
1 stalk celery (150g), trimmed, chopped coarsely
1.5 litres (6 cups) water
1 tablespoon olive oil
50g butter
4 medium potatoes (800g), chopped coarsely, extra
1 large leek (500g), sliced thickly
300ml cream
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped
fresh basil
1 tablespoon finely chopped fresh dill
METHOD
Bring potato, carrot, onion, tomato, celery and the water to the boil in large saucepan. Reduce heat; simmer, uncovered, 20 minutes. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.
Heat oil and butter in same cleaned pan; cook extra potato and leek, covered, 15 minutes, stirring occasionally. Add broth; bring to the boil. Reduce heat; simmer, covered, 15 minutes. Cool 15 minutes.
Blend or process soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.
Serve bowls of soup sprinkled with combined herbs and, if you like, croûtons.
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