Читать книгу Vegan Feasts: Essential Vegetarian Collection - Rose Elliot - Страница 19
Оглавлениеserves 4–6
2tbsp olive oil
3 leeks, sliced
700g/11/2lb/41/2 cups potatoes, peeled and diced
1 litre/13/4 pints/41/3 cups water
chopped fresh parsley, to garnish, optional
Heat the oil in a large saucepan. Add the leeks and potatoes and cook gently, covered, without browning, for 20 minutes. Stir the vegetables often to prevent them sticking to the pan.
Add the water, stir, then simmer for 5–10 minutes, until the vegetables are tender.
Purée in a blender or food processor. Season with salt and pepper to taste, stir, and serve in warmed bowls, sprinkled with chopped parsley, if using.