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Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender. Allow to cool slightly, then puree in a blender or food processor until smooth.
Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling. Serve hot, garnished with snipped chives.
1oz butter 25g
1 1/2lb leeks, trimmed, sliced and washed 700g
2 medium onions, skinned and roughly chopped
2 celery sticks, chopped
4cups chicken stock 2pt/1.12l
salt & pepper
5oz natural yogurt
150g snipped fresh chives, to garnish
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