Ingredients
1 tablespoons olive oil
1 onion, chopped
350 gram (12 ounce) leeks, sliced
2 sticks celery, sliced
1 carrot, peeled and diced
25 gram (1 ounce) plain flour
900 millilitre (1½ pint) vegetable stock
300 millilitre (½ pint) skimmed milk
350 gram (12 ounce) potatoes, peeled and diced into small cubes
½ teaspoon Ground White Pepper
pinch Ground Nutmeg
1 tablespoons Flat Leaf Parsley
Key Recipe Ingredients
COOKING INSTRUCTIONS
- 1 Heat the oil in a large saucepan and gently fry the onion, leeks, celery and carrot, over a low-heat, until softened. Stir in the flour and cook for 1 minute.
- 2 Gradually blend in the liquid, stirring continously. Add the remaining ingredients, except the Parsley and bring to the boil. Cover and simmer for 15 minutes or until the potatoes are tender.
- 3 Stir in the Parsley and serve immediately with crusty bread.
