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    • Vegetarian

    Serves: 6


    • 250g leeks
    • 250g peeled potatoes
    • 50g butter
    • 1.5 litres water
    • Bouquet garni
    • 150ml crème fraîche
    • A garnish of chopped chives


    1. Traditionally served cold, this tasty leek and potato soup is equally delicious hot with chunks of French bread. Slice 250g leeks (white part only) and roughly chop 250g peeled potatoes. Soften the leeks in 50g butter in a covered pan, without allowing them to brown. Add the potatoes, stir and pour in 1.5 litres water. Season and add a bouquet garni.
    2. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 30 - 40 minutes until the potatoes are very soft. Liquidise the soup in a blender and return to the pan. Add 150ml crème fraîche and, stirring frequently, heat until near boiling. Serve straight away or leave to cool then chill for at least 1 hour. Either way, garnish with chopped chives.

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