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Leek soup

Recipe from: 3/23/2000 12:00:00 AM
Ingredients 14
Servings 4


  • 4
    large leeks, rinsed and finely chopped
  • 1
    onion, chopped
  • 3
  • 50
  • 2
    chicken stock cubes
  • 850
    boiling water
  • salt and freshly ground
  • black pepper to taste
  • nutmeg
  • 125
    fresh cream
  • 125
  • few leek rings
  • freshly ground black pepper
  • feta cheese, crumbled (optional)


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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