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INGREDIENTS
3 large leeks
3 cups diced potatoes
1 crushed garlic bud
3 tablespoons oil
4 cups chicken stock
1/2 teaspoon nutmeg
1/2 teaspoon cayenne
2 tablespoons flour
milk
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METHOD
Wash leeks well in cold water. Slice thin. Sauté in oil with garlic.
Add potatoes and chicken stock, then bring to a boil.
Reduce heat and simmer until potatoes are cooked.
Add other ingredients.
Blend flour with a little cold milk, stir into soup, then serve.
SERVING SUGGESTIONS
Serve this delicious soup with a basket of Irish bread or scones.
Hope you enjoy it.
Bernadette
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