Leek & Potato Soup

 

A true classic, this soup is easy to make but needs top quality ingredients for the best result. Use the best stock you can find, or make it yourself. Use shallots instead of onions for a sweeter, smoother flavour.

 

Sweat 2 chopped an trimmed leeks, 2 sticks of chopped celery and 2 finely chopped shallots in 50g butter until soft and clear. Add 4 peeled and chopped Agria Potatoes and 1 litre vegetable stock. Simmer gently until the potatoes are tender, then remove from the heat and blitz until smooth in a food processor or with a stick blender. Add ¼ cup of cream and return to the heat breifly to heat through, don’t let it boil or the cream will split. Serve in warm bowls with crusty bread.

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