Welsh Leek Soup
Ready In: 50 mins
Serves: 6
Ingredients
- 1 ounce butter
- 1 1⁄2 lbs leeks, trimmed, slices and washed
- 2 medium onions, roughly chopped
- 2 celery ribs, chopped
- 2 pints chicken stock
- salt and pepper
- 5 ounces plain yogurt
- snipped fresh chives, to garnish
Directions
- Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
- Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
- Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
- Serve hot, garnished with snipped chives.
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