| Leek and Potato Soup |
| ingredients: |
Six
potatoes, diced
3 leeks, chopped
1¼ pints (750ml or 3 cups)
chicken stock
Salt and freshly ground black
pepper to taste
1 ounce (25g or ¼ stick)
buter or margarine
2 ounces (50g or half cup) grated
cheddar cheese |
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| method: |
Boil the potatoes and leeks
in water for about 15 minutes
until the potatoes start to
disintegrate. Season to taste
with salt and pepper. Work in
the butter or margarine and
serve with a sprinkling of grated
cheese.
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| Here's
a simple recipe for a tasty, hearty
soup which is popular in Scotland. |
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