Jul 012010
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