Leek and Onion Soup
2 tbsp oil
3 leeks, chopped
1 medium onion, finely chopped
350 g potato, chopped
900 ml chicken or vegetable stock
Salt and pepper
Crusty bread to serve (Optional)
Heat 2 tablespoons of oil in a pan, add the chopped leeks and onion and cook gently, stirring occasionally so that they do not stick to the bottom of the pan, for about 7 mins until softened but not brown.
Add the potatoes to the pan and cook, stirring occasionally, for 2-3 mins. Add the stock and bring to the boil then reduce the heat. Simmer gently for 30-40 minutes until the vegetables are soft.
Season to taste, remove the pan from the heat and serve with the crusty bread to dip in.
YOU CAN FIND
“I CAN COOK
SOUPS – 1
BY MARIKA GERMANIS AT:
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