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White Winter Soup By Julie Ward
3 medium leeks
2 Tbsp. butter
1 Tbsp. sunflower
1 large or 2 medium (400g) potatoes
1 small cauliflower (400g)
2 sticks of celery
750ml vegetable or chicken stock
Salt and black pepper
250 ml whole milk
- Peel and chop the onion. Clean the leeks and slice them about ⅜-inch thick. Wash and slice the celery sticks.
- Put the butter and oil in the saucepan and turn the heat to low. Add the onion, leeks, and celery. Cover, and cook the vegetables gently for a few minutes so that they soften.
- Peel the potatoes and cut into small cubes. Break the cauliflower into florets. Add the cauliflower, potatoes and stock, a pinch of salt, and a twist of pepper to the pan. Stir well and bring to a boil, then reduce the heat and simmer gently until the vegetables are tender; 15 minutes should be enough.
- Stir in the cold milk, then turn off the heat and let the soup cool for at least 15 minutes. Purée the soup in the blender. You can either reheat it now, to serve immediately, or chill it in the fridge and use within 5 days.
- Return the soup to the pan, stir in the cream, and reheat gently but thoroughly. It doesn't need to boil again, but it should be piping hot. Check the seasoning and add more salt and pepper if necessary.
- Serve just as it is or, if you like, with an extra swirl of cream and some chives.