Leek soup

YOU
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

4.00 leeks — large, rinsed and finely chopped
1.00 onion — chopped
3.00 potatoes
50.00 g butter
2.00 stock cube — chicken
850.00 ml water — boiled
salt and freshly ground black pepper
freshly ground black pepper — to taste
nutmeg — ground
125.00 ml cream — fresh
125.00 ml milk
leeks — sliced
black pepper — freshly ground
feta cheese — crumbled
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Method:

In a fairly large saucepan sauce the leeks and onion in the butter until soft and fragrant. Peel the potatoes and dice. Add the stock cubes, water and potatoes to the onion in the saucepan and simmer for about 20 minutes or until the potatoes are tender. Season with salt, pepper and nutmeg. Process in a food processor until smooth. stir in the cream and milk. Serve hot or cold, garnished with a few thinly sliced leek rings, freshly ground black pepper and feta cheese.
Serves 4.



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