Ingredients Jump to Instructions ↓

  1. 4 md Leeks, well washed

  2. 3 md Potatoes, peeled

  3. 1 md Onion, peeled

  4. 1 oz Margarine

  5. 30 fl Chicken stock or water

  6. Salt and black pepper

  7. --TOPPING--

  8. Little yoghurt or cream

  9. 5 minutes then pour the stock or water into the saucepan. Add a little seasoning. Cover the pan and cook steadily for 25 minutes, or until the vegetables are tender, do not

  10. 2 to 3 teaspoons of curry paste with a little milk, add to the soup above and simmer for a few minutes. If using a small amount of left-over soup adjust the amount of curry paste. Watercress and Potato Soup Use only

  11. 2 small leeks and the leaves and tender stalks from a small bunch of watercress. Sieve or liquidise and top with freshly chopped watercress leaves. Cold Leek and Potato Soup Add a little milk or single cream to the cold sieved or liquidised soup plus a small quantity of white wine. Chill well. Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK


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