Friday - - Food -

Prep time 15 mins Cook­ing time 45 mins Serves 4 50g but­ter 1 small onion, chopped 250g leeks, sliced 1 cel­ery stalk, sliced 1 gar­lic clove, chopped 1 bay leaf 1 small car­rot, sliced A small sprig of fresh rose­mary (op­tional) 200g pota­toes, cut into cubes 1 litre veg­etable stock Spring onion, chopped, to gar­nish A small chunk of beef sausage, diced and fried, to gar­nish Melt but­ter in a large saucepan over a medium heat, add onion, leeks and cel­ery and sauté gen­tly for about 5 min­utes, un­til soft but not brown. Add chopped gar­lic, bay leaf, car­rot, rose­mary and pota­toes and stir well. Pour in the stock, bring to the boil, then re­duce heat and sim­mer for about 40 min­utes. Re­move the bay leaf and rose­mary from the saucepan and dis­card. Blend the soup un­til smooth. Sea­son with salt and pep­per to taste. Gar­nish with spring onion and sausage. Serve.

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