Publications
Prep Time: 00:10
Servings: 6
Cooking Time: 00:25
Ingredients
- 30ml - butter
- 15ml - olive oil
- 2 - leeks, finely chopped
- 1 - large potato, peeled and cut into cubes
- 500ml - chicken stock
- 400g - frozen peas, thawed
- 400g - asparagus, chopped
- - salt and freshly-ground black pepper, to taste
- 250ml - cream
- - crisply-fried bacon pieces for garnish
Method
Delicious - with or without the cream!
Heat the butter and oil in a large saucepan and sauté the leeks until soft and shiny but not brown. Add the potato cubes and stir-fry until all of it is covered with butter. Pour in the stock and simmer for 10 minutes. Add the peas and asparagus and cook until soft. Taste and season the soup with salt and freshlyground black pepper.
Purée the soup until smooth in a food processor, pour it back into the saucepan and then add the cream. Heat until warmed through and serve with fresh bread. Sprinkle the bacon on top just before serving.
Wine suggestion:
An uncomplicated red wine will go well with this favourite.
Purée the soup until smooth in a food processor, pour it back into the saucepan and then add the cream. Heat until warmed through and serve with fresh bread. Sprinkle the bacon on top just before serving.
Wine suggestion:
An uncomplicated red wine will go well with this favourite.
