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Spiced Leek and Potato Soup


-225g (8 oz) leeks
- 1 onion, peeled
- 225g potato, peeled
- 25g (1 oz) butter or margarine
- 7.5 ml mild curry paste
- 600 ml (1 pint) brown onion stock
- salt and pepper
- 150ml single cream
- Chopped coriander to garnish.

All ingredients are available at local super markets.

1. Roughly chop the leeks, onion and potato. Melt the butter in a saucepan and sauté the vegetables with the curry paste for 2-3 minutes or until they start to soften and color.

2. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 45 minutes or until all the vegetables are soft. Allow to cool slightly.

3. Puree the mixture in a food processor or blender until smooth. If time allows, push through a nylon sieve for a really smooth result. Season with salt and pepper.

4. Serve hot or cover and chill for 2 hours or preferably overnight. Either stir in the cream or swirl it on top of the soup as a garnish with the coriander.