Wednesday, March 24, 2010

Recipe for Leek Soup


Ingredients

2 lbs of leeks
1 lb potatoes
1/2 cup butter
1 large spring of fresh thyme
1 1/2 cups milk
salt and pepper
4 tablespoons heavy cream, to serve

STEPS:
1. top & tail the leeks. Rinse thoroughly under cold water
2. cut the potatoes into rough dice, about 1 in., dry on paper towels
3. melt the butter in large saucepan. Add the leeks & sprig thyme, cover & cook about 4-5 mins. add potatoes slices. add just enough cold water to cover the veggies. re-cover cook for about 30 mins (low heat)
4. pour in milk & season with salt & pepper. Cover & simmer for 30 mins (potatoes will break up, leaving a semi-pureed & lumpy soup)
5. Remove the sprig of thyme. Leaves will have fallen into soup. Serve, adding 1 TBSP cream & a garnish of thyme with each portion.

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