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Chilled Leek and Potato Soup
12 1/2 g Butter
1 1/2 lg Leeks, sliced
112 1/2 g Potatoes, diced/peeled
300 ml Vegetable stock
112 1/2 g Greek yoghurt
1 tb Fresh chives
Melt the butter in a pan, then add the leeks and fry gently for
5 minutes without browning. Add the potatoes, stock and seasoning.
Bring to the boil, cover and simmer for about 20 minutes or until
Allow the soup to cool slighlty, then sieve or whizz in a food
processor until smooth. Transfer to a large bowl, cover and
To serve, stir most of the yoghurt into the soup. Adjust the
seasoning, spoon a dollop of the remaining yoghurt into each
bowl and sprinkle with the chives.
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