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Portmeirion Leek, Potato and Cheese Soup Recipe courtesy of Executive Head Chef, Billy Taylor, Portmeirion Hotel, North Wales
Trim the leeks and wash thoroughly; cut into three length-wise pieces and then cross cut into 1" pieces. Melt the butter and sauté the leeks until lightly colored, under cover. Add the diced potatoes and cook for 5 minutes without coloring. Sprinkle lightly with salt, add the stock and cream and bring to boil; simmer for 25 minutes. Add the cheese and stir until the cheese dissolves. Puree. Correct seasoning and serve. 8 servings June/July 2004 issue of Dragon Tales | |||||||||
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