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Heat the butter in a heavy saucepan over a medium heat and add the leeks. Press a piece of damp greaseproof paper on top, cover, and cook, shaking gently from time to time, for 15 minutes, or until the leeks are softened and golden.
Add the potatoes, celery, and stock, and season with salt and pepper. Bring to the boil, stirring, then cover and simmer for 30 minutes, or until the vegetables are tender.
Remove the pan from the heat and leave to cool slightly, then process in a blender until very smooth, in batches if necessary. Season to taste with salt and pepper and allow the soup to cool completely before stirring in the cream. Chill for at least 3 hours before serving.
To serve, pour into serving bowls, stir in a little cream, and sprinkle with chives and black pepper.
- 30g butter,
- 3 leeks, green ends discarded, finely sliced
- 2 potatoes, peeled and chopped
- 1 celery stick, roughly chopped
- 1.2 litres vegetable stock, fresh
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 150ml double cream, extra for garnish
- 2 tbsp chives, finely chopped , to serve
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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