Thursday,21 February, 2019
Current issue | Issue 1123, 22-28 November 2012-
Thursday,21 February, 2019
Issue 1123, 22-28 November 2012-

Ahram Weekly

Creamy potato, leek and onion soup

Moushira Abdel-Malek

Al-Ahram Weekly

Serves 4 - 6
4-6 spring onions (sliced, with good green stalks)
2-4 leeks (same)
1 large potato (cubed)
1 stalk celery (chopped)
1/2 cup sour cream
3 cups clear stock (or) done with bouillons
Salt + pepper + grated nutmeg
1 tbsp. olive oil

Heat oil in a medium cooking pan, over medium heat.  Add onion, leek, potato and celery.  Add all seasoning.  Stir, then add stock.  Cover and bring to a boil, over low heat.  Allow to cook until very tender. Remove from heat. Allow to slightly cool, then blend with an electric blender, until creamy smooth.  Return to pan over medium-low heat.  When about to come to the boil, add sour cream.  Stir to mix until back to a boil.  Remove away from heat.  Serve immediately as a starter, with or without croutons.

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