Ingredients:
4 small leeks
4 tbsp vegetable oil
3 medium potatoes
2 cups broth or consomme
2 cups skim milk
sea salt, dash of nutmeg
Method:
-
Finely mince the leeks.
-
Saute them in the oil until transparent
for about 15 minutes.
-
Peel and slice potatoes and add .
-
Heat consomme and add.
-
now add sea salt and cook gently until
potatoes and leek are tender, about 30 minutes.
-
When about to serve, add hot skim milk
and sprinkle with nutmeg.
-
Note: Shredded green cabbage may be
used in place of sleek.
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