Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 66

This classic chilled summer soup is always popular.

SERVES 6

1 onion, chopped

1 tbsp olive oil

15g (½oz) butter

225g (8oz) potatoes, peeled and diced

700g (1½lb) leeks, sliced

575ml (1 pint) water

salt

575ml (1 pint) milk

freshly ground black pepper

150ml (5fl oz) single cream

2 tbsp chopped chives, to garnish

Fry the onion in the oil and butter for about 5 minutes in a large, covered saucepan but don’t let it brown.

Add the potatoes and leeks and stir until they’re coated glossy with the oil. Put the lid back on the pan, turn the heat right down and cook gently for a further 15 minutes, stirring from time to time and being careful not to let it brown.

Stir in the water and a little salt and bring to the boil, then cover and leave to simmer for 20–30 minutes or until the vegetables are tender.

Purée the soup very thoroughly, adding some of the milk if you like, to make the process easier. Tip the soup into a bowl or jug – pouring it in through a sieve if you want the soup really velvety – and add the remaining milk. Taste and season the soup, then chill it.

Taste the soup again before serving, then spoon some cream over the top of each bowlful. Sprinkle with the chopped chives and serve.