Lovely recipe for Potato, Leek and Asparagus Soup – serve with warm, crusty bread
45 ml butter or margarine
4 leeks, sliced
2 cloves garlic, crushed
4 medium potatoes
200 g fresh asparagus or broccoli
About 1 litre vegetable stock
Salt and freshly ground black pepper to taste
About 60 ml cream or milk
Heat butter in a heavy-based saucepan. Add leeks and garlic and sauté until soft.
Add potatoes, asparagus, stock and seasoning. Simmer for about 15 minutes until
vegetables are tender.
Liquidise, add cream and serve warm.
Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.