LEEK AND POTATO SOUP

vegetarian

A thick, creamy soup of leek and potato with mint and crème fraîche.

 

Serves 2

  • 30g (1 oz) butter
  • 1 garlic clove, finely chopped
  • 1 small dried red chilli, crushed
  • 1 small onion, finely chopped
  • 1 large leek, sliced
  • 1 large potato diced
  • 450 ml (¾ pint) vegetable stock
  • 1 tablespoon chopped fresh mint or ½ teaspoon dried
  • 3 tablespoons crème fraîche or single cream
  • seasoning

Method

  1. Melt the butter in a large saucepan and cook the garlic, chilli, onion, leek and potato for 5 minutes. Pour in the stock, bring to the boil and simmer covered for 30 minutes.
  2. Add the mint, season and cook for a further 10 minutes. Sieve the soup through a metal strainer, working the cooked vegetables through the holes with a wooden spoon.
  3. Return the soup to the pan, stir in the crème fraîche and gently heat through. Serve with warm crusty bread.