|
Water or vegetable stock |
1 l |
|
Leek |
1/2 |
|
Potatoes |
4
|
|
Onion |
1/2 |
|
Butter |
50 g |
|
Cream |
50 g |
|
Salt,
white ground pepper |
to
taste |
|
Cut the white and light green of leek and wash
it. Cut the onion: |
Melt the butter in a pan. Add leek and onion. Slowly cook until
soft, but without colouring:
Add the water or stock. Peel and cut potatoes
into small cubes and add to the saucepan:
Season with salt and pepper.
Simmer
until the leek and potatoes are cooked, for approximately 15 min:
|
Blend the
soup to a puree in a liquidizer. Add cream:
|
|
|
 |
|
Serve the soup with white bread and butter: |
|
 |
|
