Potato, Leek & Asparagus Soup
Serving: 4
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Directions
- 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.
Ingredients
- 45 ml butter or margarine
- 4 leeks, sliced
- 2 cloves garlic, crushed
- 4 medium potatoes
- 200 g fresh asparagus or broccoli
- 1 l vegetable stock
- Salt and freshly ground black pepper to taste
- 60 ml cream or milk