Leslie over at Lux Venit is hosting this month’s recipe roundup.
This is my favourite soup.
I normally make the following recipe x 4 to fill my soup saucepan!
1.5tsp mild curry paste
1 pint stock
salt and pepper
1/4 pint single cream
coriander to garnish.
Roughly chop the leeks, onion and potato. Melt the butter and saute the veg with the curry paste for 2-3 minutes. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 45 minutes or until all the vegetables are soft. Allow to cool slightly. Season. Puree. Serve hot, either stir in the cream or swirl it on top as a garnish with the coriander.