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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 241.5
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.2 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 9.7 g
  • Protein: 8.5 g

View full nutritional breakdown of Soup, Leek, Potato and Vegetable calories by ingredient
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Soup, Leek, Potato and Vegetable

Submitted by: ASTROCHEF
Soup, Leek, Potato and Vegetable

Introduction

Not a Vichyssoise but a good hearty welcoming soup which I have been making since I was at the Aspinall Arms, Great Mitton, Lancashire.
I have served this soup to Sarah Fergusson, The Duchess of York, Roger Moore, Michael Caine and many other famous people however the person who stands out in my memories is Egon Ronay when he asked for a second bowl when we were at the Great Tree Hotel, Chagford, Devon.
Not a Vichyssoise but a good hearty welcoming soup which I have been making since I was at the Aspinall Arms, Great Mitton, Lancashire.
I have served this soup to Sarah Fergusson, The Duchess of York, Roger Moore, Michael Caine and many other famous people however the person who stands out in my memories is Egon Ronay when he asked for a second bowl when we were at the Great Tree Hotel, Chagford, Devon.

Number of Servings: 8

Ingredients

    450 grams, leeks
    5000 grams, potatoes
    1.5 litre, vegetable, or chicken stock
    30 grams, butter
    1 clove of garlic, crushed
    ľ teaspoon, sea salt
    ľ teaspoon, ground white pepper, this is important as the white pepper doesnít leave dark specks and isnít as bitter

Directions

Wash the leeks and take off the tough outer layer, and discard.
Finely chop the leeks the best way to do this is to cut them lengthwise into three sections then gather round the segments and chop them.
Put the leeks into a colander and rinse them thoroughly this is particularly crucial if you are using organic or home grown leeks soil or sandy bits often get in the outer layers of.
Finely chop the onion and crush the garlic I now use a small micro plane grater for garlic it seems to do the job much better than a crusher. Peel and chop the potatoes into small cubes, melt the flora in a saucepan over a medium heat.
Turn the heat to low then add the leeks, onions, garlic and potatoes to the pan cook on a low heat for 10 minutes turning the ingredients 2 or 3 times while cooking
Add the stock and soup mix to the pan and cook for a further 30 minutes until the potatoes are softened and cooked through.
The soup is now ready to serve as a good warming main meal, the texture thick and with the vegetables a little chunky. If you wish a less rustic soup the cool it for about 5 minutes and then force through a large sieve or better still push it through a mouli. You can use a food processor but be careful not to over process as potato tends to go like glue in a blender/processor.

Number of Servings: 8

Recipe submitted by SparkPeople user ASTROCHEF.






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