Ingredients
| 500 gm |
leeks |
| 500 gm |
FAIRTRADE potatoes |
| 1 small |
carrot |
| One dob |
butter or margarine |
| 1 litre |
stock |
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
| FAIRTRADE |
Sources
Fresh food
Herbs and Spices
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Method
Peel and wash the potatoes and chop smallish.
Top, tail, wash and chop into 2cm lengths the leeks.
Top and tail and peel the carrot, and chop smallish.
Melt a dob of butter in a heavy pan and gently fry
(I think the experts call this "sweat") the leeks for 5 minutes.
Add the potoatoes and carrot and a close fitting lid and carry on for another 10 minutes.
Keep the heat down and swizzle them round now and then.
Add the stock (or water if you are out of stock), bring to the boil,
turn down to a simmer and cook for 20 minutes.
Add a generous helping of salt and pepper, and then liquidize the cooked vegetables.
Combine the veg with the liquid and re-heat.
To serve
Serve piping hot with multi-grain bread chunks for dipping.
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