Potato, Leek and Onion Soup (4)

A recipe from Lindsay Bareham’s ” A Celebration of Soup”

Potato, Leek and Onion Soup (4)
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Potato, Leek and Onion Soup (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Peel and chop one of the onions and put it in a pan with the leek, potatoes and parsley sprigs. Cover with the water and add a generous pinch of salt and pepper.
  2. Cook until the vegetables are soft then puree and return to a clean pan. Adjust the seasoning and reheat.
  3. Meanwhile slice the remaining onion very finely. Heat the butter and gently soften the onion until golden and soft. Add to the soup and simmer very gently for 10 minutes.
  4. Just before serving bring the cream to boiling point and pour in a pattern on top of the soup. Serve garnished with parsley or chives.
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