Publications
Prep Time: 20
Servings: 1
Cooking Time: 30
Ingredients
- 20.00ml - olive oil
- 4.00 - leeks, cut into rings
- 1.00 - large potato, peeled and diced
- 500.00ml - home-made chicken stock
- 150.00g - rocket
- 150.00g - lettuce leaves (Iceberg lettuce)
- 250.00ml - yoghurt or cream
- 4.00ml - salt, to taste
Method
Other
1. Heat the olive oil in a
saucepan and sauté the leeks
until soft and transparent.
Add the potato and stir-fry for
1-2 minutes. Add the chicken
stock and heat to boiling point.
Cook until the potato is soft.
Allow to cool slightly.
2. Stir the rocket and lettuce into
the potato soup. Place in a food
processor to form a purée and
then stir in the yoghurt or cream.
Season to taste and refrigerate.
Serve ice cold.
Makes: 1 litre
