Yummy Leek And Potato Soup
|Leeks||1 Pound (455 Gram)|
|Garlic||1⁄2 Clove (2.5 gm)|
|Butter/Oil||1 Ounce (30 Gram)|
|Potatoes||1 Pound (455 Gram)|
|Vegetable stock||1 1⁄2 Pint (850 Milliliter)|
|Milk||1⁄2 Pint (285 Milliliter)|
|81% extraction flour||2 Tablespoon|
|Celery salt||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Parsley||1 Tablespoon, chopped|
1. Clean the leeks and chop into small pieces. Saute together with the sliced garlic in the butter.
2. Peel and slice the potatoes and add with the stock before the leeks begin to brown. Cook for about 20 minutes or until the potatoes are soft.
3. Add the milk to the flour in a bowl and beat until smooth. Stir this into the soup and bring back to the boil.
4. Liquidize or sieve and season to taste. Stir in the freshly chopped parsley before serving.