|3.00||leeks — whites only|
|butter — or sunflower oil|
|3.00||potatoes — cubed|
|200.00 g||cucumber — deseeded, chopped|
|500.00 ml||stock — vegetable or chicken|
|cayenne pepper — pinch|
|2.00 ml||curry powder — medium|
|60.00 ml||yoghurt — natural|
|1.00||fresh chives — thinly sliced|
Wash leeks thoroughly. Meanwhile heat butter or oil. Sauté leeks, potatoes and cucumber, stirring from time to time.
Just cover vegetables with stock and cook gently for about 15 minutes, or until vegetables are tender. Purée.
Add remaining stock and bring to boil. Turn heat down and add cream, salt, cayenne pepper and curry powder. Cover and chill.
Serve in deep bowls, adding a swirl of yoghurt to each. Sprinkle with chives or spring onions and serve.
TOTAL KILOJOULE COUNT: 3 370 kJ (805 Cal). A portion: 840 kJ (200 Cal).