DHC keen cooks and bakers often want to exchange recipes.
Joyce’s Leek and Potato soup
From our inaugural Oneg Shabbat:
Serves 4, prep time 10 mins, microwave cook time 20 mins
Ingredients
- 3 leeks washed and sliced thinly
- 1 1/2 lbs. potatoes-diced
- 1 1/2 oz. butter or margarine
- 1 pint milk
- 3/4 pint vegetable stock
- 1 bay leaf
- 1/4 tsp thyme
- salt and pepper
- Garnish: 1 bunch chives-chopped and 1/4 pint sour cream
Method
Put leeks, potatoes and butter into large bowl, cover with 3 layers Clingfilm and pierce a few holes in it then microwave on high for 10 mins
Add milk stock, thyme, bay leaf and seasoning and microwave on high further 7 mins.
Leave standing 1min, uncover and let cool slightly, remove bay leaf and then liquidise.
Check seasoning and re-heat on high 3 mins, garnish with spoonful of sour cream and chopped chives for each portion.
Enjoy!
