National Vegetarian Week - Recipe 2

Okay so it is day two of vegetarian week and my second recipie.  Lke everything I cook, it is very easy to prepare, doesn't take long and can be enjoyed by the whole family.  Both my girls love this served with chunks of fresh bread.

Leek, Onion and Potato Soup

You will need:

• 4 large leeks
• 1 medium onion peeled and chopped small
• 2 medium potatoes, peeled and diced
• 1 1/2 pints (850 ml) hot vegetable stock (we use vegetable Oxo cubes)
• 10 fl oz (275 ml) milk
• Freshly milled pepper to taste
• 1 tbs oil for frying
• Fresh chives or chopped parsley to serve

Start with trimming the leeks, discarding the outer layer.  Split them in half lengthwise and finely slice.  Wash well.

In a heavy saucepan gently heat the oil and then add the leeks, onion and potatoes, stiring them all around so they all get thinly coated in oil.  Season with pepper, cover and let sweat over a very low heat for about 15 minutes.

Next, add the stock and milk, bring to simmering point, cover and let simmer for a further 20 minutes or until the vegetables are soft.

Pour into a blender and blend to your desired consistency.  We like to have it thick with a few lumpy bits in it but its up to you. Return to the saucepan and reheat gently.  Finally stir in the chives or parsley and it is ready to serve. If you really want to, you could add a dash of cream or creme fresh before serving but we don't tend to bother.

Hope you enjoy

Karen x