• on February 13, 2016

Joyce’s Leek and Potato soup

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!

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