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2
LEEK & POTATO SOUP
Ingredients:
75g leeks, trimmed
75g potatoes, peeled
1 vegetable or chicken
stock cube
400ml water
Salt and pepper to taste
Method:
1. Put the leeks and potatoes into the bowl, and process for a
couple of seconds (you want them lumpy, not mushy).
2. Transfer to a pan, and add the water and stock cube.
3. Bring to the boil, stirring, then reduce the heat, cover the pan, and simmer for 20 minutes.
4. Let the mixture cool for about 30 minutes, then process till the mixture is silky smooth.
5. Return the mixture to the pan, and heat to serving
temperature (don’t let it boil, or it may separate).
6. Taste, adjust the seasoning, and serve with crusty bread.
Serves 2
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©2015 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the RHMFP2 Classic Chopper by Russell Hobbs. All rights reserved. No part of this publication
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