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Prep Time: 00:20
Servings: 1l
Cooking Time: 00:30
Ingredients
- 20ml - olive oil
- 3-4 - leeks, cut into rings
- 1 - large potato, peeled and diced
- 500ml - home-made chicken stock
- 150g - rocket
- 150g - lettuce leaves (Iceberg lettuce)
- 250ml - yoghurt or cream
- - salt, to taste
Method
Enjoy this chilled, light soup on a warm day as a refreshing starter or light lunch.
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.
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.
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.
