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4 large leeks
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2 medium potatoes, peeled and diced
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1 medium onion, chopped small
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50g (2oz ) butter
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850ml (1.5ml) light chicken stock (or water)
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275ml (10fl oz) milk
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Salt and freshly milled black pepper
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To Serve - 1.5tbsp chopped chives or parsley & 2 tbsp cream
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Split leeks in half lengthways and slice up finely. Wash and drain well. In a large pan melt the butter then add leeks, potatoes and onion, stirring them all to get them a coating of butter.
Season with salt and pepper then cover and let the vegetables sweat over a very low heat for about 15 mins. Add stock and milk, bring to simmering point, put lid back on and simmer gently for 20 mins. Blend until smooth and taste to check seasoning.
Stir in cream and snipped chives just before serving.
NB This soup can also be chilled and served as vichyssoise.
This recipe was kindly supplied by Fiona Rotheray from The Millrace Restaurant, Leeds – www.themillrace-organic.com and comes from the Winter ‘06/07 edition of Organic North magazine.
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