|
| |
Leek And Potato Soup
(Cawl Cennin)
|
|
|
| What You Need: |
|
|
1 pound potatoes, peeled and sliced or diced
1 pound leeks (white and green parts), sliced thinly
7˝ cups Chicken Stock or use canned
1 teaspoon salt
Freshly ground black pepper to taste
1 cup heavy cream
GARNISH
Chopped parsley
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Slice or dice the potatoes slice the leeks thinly, being careful to wash off any dirt or sand.
|
2. Simmer the potatoes and leeks together with the Chicken Stock, salt, and pepper for 40 to 50 minutes.
|
3. Mash the vegetables or puree them in a food processor.
|
4. Check the seasonings and reheat, adding the cream.
|
5. Garnish with parsley. Serve warm or chilled.
|
|
|
|
|
|
|
|
|
