Leek, Carrot and Potato Soup
Leek, Carrot and Potato Soup
Leek, Carrot and Potato Soup
Serves 6
Preparation: 20 minutes
Cooking Time: 20 - 24 minutes
This soup was as a result of picking random vegetables from our vegetable garden and makes a super, filling and warming soup - enhanced by the addition of Basil Pesto - the recipe can be found under SAUCES on the Home Page
Serves 6
Preparation: 20 minutes
Cooking Time: 20 - 24 minutes
This soup was as a result of picking random vegetables from our vegetable garden and makes a super, filling and warming soup - enhanced by the addition of Basil Pesto - the recipe can be found under SAUCES on the Home Page
Ingredients
4 medium King Edward Potatoes, peeled and finely sliced
2 good sized leeks, washed, outer leaves removed and finely sliced
4 large carrots, peeled and finely sliced
1½ litres of boiling water
2 stock cubes (vegetable or chicken)
A good slug of olive oil
Generous knob of butter
Seasoning
Garnish
Pine Nuts
AND THIS IS WHAT YOU DO.......
- Prepare the vegetables as indicated above and set aside, keeping both potato and the carrots separate..
- Put the oil and butter into a deep pan and add the leeks, heat through and stir thoroughly.
- As the leeks soften, now add the potato and stir through and then add the carrots.
- Now add a little water to prevent the vegetables catching on the bottom of the pan.
- Now add about 1½ litres of boiling water, crumbled stock cubes and stir well.
- Simmer with the lid on for about 20 mins or until all the veg are soft.
- Liquidise or use a hand held stick to get a velvety smooth texture.
- Now add the seasoning and serve with home made Basil Pesto and a sprinkling of Pine Nuts (PLEASE FIND THIS RECIPE UNDER SAUCES IN THE HOME PAGE INDEX)
