Leek And Potato Soup
|Vegetable bouillon||1 , cut (Stock)|
|Sliced potatoes||1 Pound|
|Milk||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
Put 2 1/4 cups (500 ml/18 fl oz) of water into a bowl and microwave onhigh for 3 minutes.
Crumble the vegetable bouillon (stock) cube into the water and stir well.
Remove the base and outer skin of the leeks.
Cut off the tough part of the green leaves.
Slice the leeks lengthwise and then in fine slices across.
Put the leeks and potatoes into a casserole.
Add the vegetable bouillon (stock) and microwave onhigh for 12 minutes.
Puree the vegetable mixture in a food processor.
Pour the milk into a bowl and microwave onhigh for 2 minutes.
Pour the vegetable puree into a soup tureen.
Add the hot milk and the butter.
Add salt and pepper to taste.
Sprinkle with chopped parsley.