- 4 large leeks
- 1 medium onion, chopped small
- 2 medium potatoes, peeled and diced
- 50g butter
- 850ml vegetable stock
- 275 ml milk
- salt and freshly milled black pepper
- To serve:
- 2 tablespoons cream or crème Fraiche
- 11/2 tablespoons snipped fresh chives or chopped fresh parsley
- Begin by trimming the leeks, discarding the tough outer layer.
- Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. Drain well.
- In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter.
- Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes.
- After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high the milk in it may cause it to boil over.
- Now you can put the whole lot into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into.
- Now return the soup to the saucepan and reheat gently, tasting to check the seasoning.
- Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley.
- Want More Juice?
- Just put your fruits in the microwave for 20 seconds before squeezing them