Publication-approved historical recipe

Leek and potato soup recipe

Name: Leek and potato soup recipe
Ingredients: 50 g butter; 5 leeks, trimmed and diced; 5 potatoes, peeled and diced; 3 stalks celery, diced; 600 ml stock; 600 ml semi-skimmed milk; Freshly ground black pepper; 2 tbsp double cream

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

50 g butter
5 leeks, trimmed and diced
5 potatoes, peeled and diced
3 stalks celery, diced
600 ml stock
600 ml semi-skimmed milk
Freshly ground black pepper
2 tbsp double cream

Method

Melt the butter in a large saucepan. Add the diced leeks, potatoes and celery and cook gently until they begin to soften without colouring.
Add the stock and milk, season with black pepper and simmer for about 25 minutes, until the vegetables are tender.
Blend until smooth, taking appropriate precautions with the hot liquid, then pass the soup through a sieve.
Stir in the double cream. If serving chilled in small glasses, cool the soup rapidly and refrigerate it until service.