|Celery stalk||1 , chopped|
|Potato||1 Large, peeled and sliced|
|Carrot||1 , grated|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Hard cider||2⁄3 Cup (10.67 tbs)|
Slice the leek into 1 cm/1/2 inch pieces.
Melt the butter in a pan and add the leek.
Cover and saute gently for 1 minute.
Add the celery and potato and continue to saute gently for 5 minutes.
Add the carrot, stock, cider and salt and pepper to taste.
Bring to the boil, cover and simmer for 40 minutes until all the vegetables are tender.
Check the seasoning and serve hot with grated cheese and wholewheat bread.
Cooking time: 45 minutes Variation: Any vegetables in season can be added to the soup: e.g. cauliflower, swede (rutabaga), onions, green beans, courgettes (zucchini).