Chunky Leek & Potato Soup Recipe


Ingredients

1/2 lb potatoes
1 pt cold water
1 medium leek
1 garlic clove
1/2 medium onion
1/4 tbsp oil
1/2 tsp yeast extract
1/2 tsp ground black pepper
1 bay leaf
1/4 tsp caraway seed
1 celery stalk


Directions

Peel and cube the potatoes Place in a large bowl with the cold water
Leave to one side Top and tail the leeks, then slice into chunks Wash
in a bowl of cold water, drain and rinse Leave to drain in a colander
Finely chop the onion Saute the garlic and onions in a large deep
saucepan in the oil until tender. Add the potatoes and the water they
have been sitting in. Increase the heat bringing the liquid to a
rolling boil Add the yeast extract Stir well, reduce heat and add the
leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2
minutes Add the celery to the soup and simmer for a further 15
minutes. Serve hot.


Servings: 2 servings

 

 

Chunky Leek & Potato Soup Recipe brought to you by Recipe Ideas


Categories: Potato; Soup; Vegetable


The History of Recipes

It is possible to follow the history of meal recipes far back into distant history, in truth as far as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform recipes for preparing food.

Later, we find two interesting cookery books which date from the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the curry that is popular today, but rather recipes for the types of meals enjoyed by the rich and powerful of those days.

By the time we get to the 20th century, cookbooks are increasing in popularity mostly due to increased literacy, people having more free time and a general increase in wealth.

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We hope you enjoy this Chunky Leek & Potato Soup recipe.

 


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