Chilled Leek & Potato Soup
Chilled Leek and Potato Soup recipe
Yield
4 servingsPrep
20 minCook
20 minReady
120 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 ½ | grams |
butter
|
|
| 1 ½ | large |
leeks
sliced |
*
|
| 112 ½ | grams |
potatoes
diced, peeled |
|
| 300 | ml |
vegetable stock
|
|
| 112 ½ | grams |
yogurt
greek |
|
| 1 | x |
seasoning
|
* |
| 1 | tablespoon |
chives
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12.5 | grams |
butter
|
|
| 1.5 | large |
leeks
sliced |
*
|
| 112.5 | grams |
potatoes
diced, peeled |
|
| 3E+2 | ml |
vegetable stock
|
|
| 112.5 | grams |
yogurt
greek |
|
| 1 | x |
seasoning
|
* |
| 15 | ml |
chives
fresh |
|
Directions
Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning.
Add the potatoes, stock and seasoning.
Bring to the boil, cover and simmer for about 20 minutes or until tender.
Allow the soup to cool slighlty, then sieve or whizz in a food chill thoroughly.
To serve, stir most of the yoghurt into the soup.
Adjust the seasoning, spoon a dollop of the remaining yogurt into each bowl and sprinkle with the chives.
