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Al-Ahram Weekly On-line 2 - 8 November 2000 Issue No. 506 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly On-line 2 - 8 November 2000 Issue No. 506
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region Interview International Economy Opinion Culture Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Leek and potato soup
By Moushira Abdel-MalekIngredients:
3 stalks celery (thinly sliced)
2 medium leeks (trimmed, washed and thinly sliced)
3 large potatoes (peeled and diced)
1 litre vegetable stock
2tbsp olive oil
1tsp ground coriander
salt + pepper (to taste)Method:
Heat oil in a large saucepan over medium heat. Add celery, leeks and coriander. Cook, stirring, for 3-4 minutes. Add potatoes. Cook, stirring, for 1-2 minutes or until potatoes are well coated in coriander. Blend in stock. Bring to the boil over high heat. Reduce heat to medium. Simmer, covered, for 30 minutes or until potatoes are tender. Puree until smooth with a hand blender or in the food processor. Add 2tbsp of cream (optional). Reheat soup, adding pepper to taste (salt if necessary). Serve immediately with croutons or toasted crusty bread.© Copyright Al-Ahram Weekly. All rights reserved
