Aug 012014
 
Ingredients

1 leek, chopped
3 cloves garlic, crushed
2 celery sticks, chopped
1 large potato, chopped
3 cups chicken stock
1 cup parsley leaves
oil

Method

Saute the leek and garlic in some oil. Add celery, potato and chicken stock. Bring to the boil then simmer.

When vegetables are soft, add parsley leaves. Puree and re-heat. Serve with a tablespoon of cream or yoghurt.

Author

Robyn Currie
Eltham North

Season:
Author:
Ingredient: ,
Course:

 Leave a Reply

(required)

(required)