My niece Lizzie is an
apprentice chef and this is the tasty recipe her class was
taught at TAFE. I don't usually include cream in many of
my recipes because of it being so unhealthy but I must admit to
using it in this delightful Potato and Leek Soup recipe.
The links immediately below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
25 gm butter
150 gm chopped leeks
100 gm brown onion
500 ml chicken stock
350 ml milk
100 ml cream
250 gm potato
Finely chopped chives
Salt and pepper to taste
Method:
Melt butter in a deep pan,
add the leeks and onion and cook without colouring them,
stirring now and then with a wooden spoon.
Add stock and milk.
Bring to the boil.
Add potatoes, season with
salt and pepper and simmer until vegetables are tender.
Blend the soup and adjust
the seasoning where necessary.
Correct the consistency
with the cream,
Serve sprinkled with
chives.
Notes:
Quite often I fiddle
around with recipes and change things here and there but I
wouldn't change one single thing about the recipes. It
is totally divine.
Food Facts:
Onions are high in energy and have good amounts of B6, B1, and
Folic acid in them. They contain chemicals which fight free
radicals in our bodies. Free radicals cause disease and
destruction in our cells. Onions have anti-viral, anti-fungal
and anti-bacterial properties in them. These properties are
most potent when the onion is eaten raw. Onions raise the
levels of beneficial HDL cholesterol and they lower the levels of the
bad LDL cholesterol.
Milk is often referred to as a complete food and is one of our
most widely used ingredients. The main milks that we consume are
cow's, goat's and sheep's milk. Nowadays we have the option of
using "milks" that are non-dairy such as soya, rice and
oat milks. Skim milk contains only half the calories
of full fat milk but is nutritionally much the same.
Milk is an important source of calcium and phosphorous.
It also contains reasonable amounts of zinc and the B
vitamins. Cream has a very high fat content varying
from 12% to 55% depending on the variety. Consequently
it should be eaten sparingly. The bacteria that is in
yoghurt ensure that it is easily digestible. It
stimulates the good bacteria in our guts and suppresses the
harmful bacteria.
