a taste of France

Leek and Potato soup with vermicelli



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Ingredients


Leek and potato soup with vermicelli

to serve 8

4 to 5 leeks sliced

1kg / 2-2½ lbs potatoes sliced

50g / 2oz sorrel

30g / 1oz butter

2ltrs water slightly salted

100g / 3 1½ ozs very fine vermicelli

1/4 ltr / 8 flozs double cream



Melt the butter in a pan and cook the sorrel.

Cook gently until it melt into a puree.

Then add the leeks and potatoes, pour in the salted water.

Bring to the boil and simmer for 15 mins until the vegetables are half cooked.

Add the vermicelli and continue cooking until everything is cooked.

Stir in the cream and serve.


Leek and Potato soup


leek and potato soup picture

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