Creamy potato, leek and onion soup
Serves 4 - 6
Ingredients:
4-6 spring onions (sliced, with good green stalks)
2-4 leeks (same)
1 large potato (cubed)
1 stalk celery (chopped)
1/2 cup sour cream
3 cups clear stock (or) done with bouillons
Salt + pepper + grated nutmeg
1 tbsp. olive oil
Method:
Heat oil in a medium cooking pan, over medium heat. Add onion, leek, potato and celery. Add all seasoning. Stir, then add stock. Cover and bring to a boil, over low heat. Allow to cook until very tender. Remove from heat. Allow to slightly cool, then blend with an electric blender, until creamy smooth. Return to pan over medium-low heat. When about to come to the boil, add sour cream. Stir to mix until back to a boil. Remove away from heat. Serve immediately as a starter, with or without croutons. Ramadan Kareem everybody.
* A version of this article appears in print in the 7 March, 2024 edition of Al-Ahram Weekly
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