Chef

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Low-Fat Vegetarian

1/2 pound Potatoes
1 pint Cold water
1 medium Leek
1 Garlic clove
1/2 medium Onion
1/4 tablespoon Oil
1/2 teaspoon Yeast extract
1/2 teaspoon Ground black pepper
1 Bay leaf
1/4 teaspoon Caraway seed
1 Celery stalk
Serving Size : 2
Peel and cube the potatoes Place in a large bowl with the cold water Leave to one side Top and
tail the leeks, then slice into chunks Wash in a bowl of cold water, drain and rinse Leave to drain
in a colander Finely chop the onion Saute the garlic and onions in a large deep saucepan in the
oil until tender. Add the potatoes and the water they have been sitting in. Increase the heat
bringing the liquid to a rolling boil Add the yeast extract Stir well, reduce heat and add the leeks,
black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup
and simmer for a further 15 minutes. Serve hot.
 
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