LEAH'S LEEK, CARROT & LEMON SOUP

Posted On: 2014-09-29 10:46:10


 

INGREDIENTS:

4 Tablespoons extra virgin olive oil
1 Onion, Finely chopped
2 Carrots, Grated
2 Leeks, white part only
4 cloves Garlic, finely chopped
1/4 teaspoon fennel seeds
Peel of 1/2 preserved lemon, finely diced, or zest of 1 fresh Lemon
1 Large Agria potato, peeled & diced 2cm
1 Litre vegetable or chicken stock
3 Tablspoons Lemon Juice
Plain, Unsweetened yoghurt
Chopped chervil or parsley for serving.

DIRECTIONS:

Heat the oil over moderate heat in a deep, wide saucepan.

Add the onions, carrots, leeks, garlic, fennel seeds & the preserved lemon or zest.

Fry gently, without browning, for 15 minutes or until the onions & leeks are soft.

Add the potato & stock, bring to the boil & simmer for 15 minutes.

Add the lemon juice & stir well. 

Taste & season with salt & freshly ground black pepper.

Serve each portion with a spoonful of yoghurt swirled into it & a sprinkling of chervil or parsley.

 


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