 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is a quick and simple soup which has proved a good standby meal over the years. You can substitute the leek for celery. Ingredients:
3 -4 medium potatoes, peeled and cubed |
1 -2 carrot, scraped and cubed |
2 leeks, rinsed and sliced |
1 large onion, peeled and chopped |
1 ounce butter |
1 clove garlic, minced |
1 1/2 pints vegetable stock |
1/2 pint milk |
salt |
fresh ground black pepper |
grated cheddar cheese, to serve |
chopped parsley or chives, to serve |
Directions:
1. Melt the butter in a large saucepan, then add all the prepared vegetables.
2. Stir to coat and season with salt and pepper.
3. Cover the pan and leave the vegetables to sweat over a low heat for 10 minutes, stirring occasionally.
4. Add the vegetable stock and the milk.
5. Bring to the boil, then turn the heat down low and simmer for 20-25 minutes, or until vegetables are cooked.
6. Check the seasoning before serving.
7. Serve with chopped herbs, grated cheese and crusty bread.
|
|