This simple soup has a more subtle and subdued flavour of onions and can
be prepared in 40 minutes.
INGREDIENTS:
25g butter
450g leeks, well cleaned and sliced
1 small onion, peeled and sliced
2 medium-sized potatoes, peeled and sliced
1l chicken stock
Salt and freshly ground black pepper
To finish:
Chopped chives
Procedure
Heat the butter in a large saucepan and fry the vegetables for about
5 minutes until soft. Add the stock and seasoning, bring to the boil and
simmer covered, for 3o minutes, until the potatoes are soft. Sieve the
soup or puree in a blender, and return to the pan. Re-heat, taste and
adjust seasoning.
