November 9, 2014

The leek has been looking too yummy today at the farmers market – and the cold weather just asks for warm soup – so leek soup it is! Leek is a great vegetable – have a look at my ‘food basics’ special.


  • 500g potatoes
  • 1 small leek
  • 2 tablespoons butter
  • 900ml vegetable stock
  • salt
  • pepper
  • ground nutmeg
  • 100ml whipped cream


_ wash, peel and dice potatoes [1cm cubes]

_ wash leek and cut into strips [the darker the green – the thinner the strips]

_ melt butter

_ fry potatoes and dark parts of the leek [3-4 minutes]

_ add white leek parts [fry for another 1-2 minutes]

_ pour in the broth

_ season with salt and pepper

_ simmer for 20 minutes

_ puree soup

_ taste and season with salt, pepper and nutmeg

_ whip the cream and stir into the soup

_ garnish with leek and sprinkle with pepperfox_leek_soup


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