SOUP - POTATO AND LEEK 

250 GMS LEEKS, FINELY SLICED

400 GMS POTATOES, FINELY SLICED

1 LT BEGETABLE STOCK

4 SPRIGS OF FRESH ROSEMARY (OR DRIED)

1/2 LT FULL CREAM MILK

25 GMS BUTTER

2 TABLESPOONS FRESHLY CHOPPED PARSLEY

SALT AND PEPPER TO FLAVOUR

2 TABLESPOONS CREAM.

Melt the butter in a large pan and saute the leeks gently for a few minutes. Add the potatoes, rosemary and the milk. Allow it to come to a boil and then let it simmer on a low flame  until the vegetables are cooked.

Return the soup to the pan, add the cream and parsley  and the seasonings. If you find the soup is too thick add a little milk to water it down. Heat the soup through but do not allow it to boil. Serve immediately.

Discard the rosemary sprigs and when cool blend in a mixer till smooth.