Wednesday, 15 February 2012

Leek, Potato and Apple Soup

I found a way to use up the leeks lurking in the fridge, and made a nice soup for lunch.  Always a good way of using up excess or a bit past their best vegetables.


Ingredients
Serves 4
30g of butter
1 medium onion
4 medium leeks
1 large potato
2 apples
750 ml of vegetable bouillon stock
salt and pepper


Method
Heat the butter in a saucepan until foaming and add the onion to cook until soft. Chop the leeks and add to the onion. Chop the potatoes into small cubes and add this to the leeks and onions and let all the vegetables sweat for a few minutes. Add the peeled and sliced apple. Add the stock, cover and simmer for 25 min or until the vegetables are soft. Puree with a blender if you want a smooth soup, add a little milk if you want a thinner consistency. I made this with a chicken stock cube and ended up adding a small amount of vegetable stock at the end to give a bit more flavour.  I would use vegetable stock next time.  Check the flavour before adding more salt. Add salt and pepper if desired.


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