Chris Davy
4 large leeks, trimmed, sliced and washed, 2 medium potatoes, peeled and cut into cubes 1 medium sized onion, peeled and chopped 50g/2oz butter 850ml/1 ½ pints chicken or vegetable stock 275ml/10 floz milk
Salt and pepper to taste
Cream – optional
Chopped fresh chives or parsley – optional
1. Melt the butter in a pan, add all the vegetables and toss them around. Season with salt and pepper. Cover and leave to cook gentle over a very low heat for approximately 15 minutes.
2. Add the stock and milk, bring up to simmering point, cover and allow to simmer gently for 20 minutes or until the vegetables are cooked.
3. Remove from the heat and liquidize or press through a sieve.
4. Return to the pan and gently reheat. Check seasoning.
5. Pour into bowls and add a swirl of cream and a sprinkling of chives or parsley to decorate.
