
2 celery hearts, chopped 2 leeks, white parts only, chopped | |
2 potatoes, diced | |
1 litre/1 3/4 pints Chicken Stock | |
200 ml/7 fl oz double cream salt and pepper chopped fresh flat-leaf parsley, to garnish |
1. | Put the celery hearts, leeks and potatoes in a saucepan, pour in the stock, season with salt and pepper to taste and bring to the boil. |
2. | Reduce the heat and simmer for about 45 minutes. Transfer to a food processor and process to a purée. Pour into a pan, slit in the cream and reheat. |
3. | Pour into individual soup plates, leave to cool, then chill in the refrigerator. Serve garnished with parsley. |
Leave a Reply