Saturday, 8 October 2011

Leek and new potato soup

Serves 2

2 leeks, finely chopped
olive oil
1 clove garlic, finely chopped
250g new potatoes, quartered
1 pint vegetable stock
3 tsp dijon mustard
Juice of 1/2 a lemon
large handful flat leaf parsley, roughly chopped

Heat the oil in a large saucepan and add the leeks and after a few minutes the garlic, and fry until softened.

Add the potatoes and stir. Pour the stock over the vegetables and bring to the boil. Simmer for 10 minutes.

Add the mustard, lemon juice and 3/4 of the parsley and season well. Simmer for a further 5 minutes or until the potatoes are soft.

Serve sprinkled with parsley and freshly ground black pepper.

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