|
| |
Ingredients:
1 lb (450g) Leeks
1 onion
2 oz (60g) of butter
2 pints (1.2 litre) chicken stock
1 tablespoon of chopped mint (1 x 15ml)
Quarter pint (150ml) of single cream
Salt & Pepper
Instructions:
1) Wash,trim and slice leeks
2) Peel and slice onion
3) Melt butter in saucepan, add leeks and onion and fry gently for 10 minutes
4) Peel and cut potatoes in thin slices add to pan
5) Add stock and bring to the boil
6) Simmer for 30 minutes
7) Remove from heat and sieve
8) Return to pan, season and add mint, stir in cream
9) Cook on a low heat for 1 minute do not boil
Serve immediately
|
