Leek Potato and Prune Soup
Ingredients
2 tbs rapeseed oil1 medium onion, peeled and roughly chopped
2 large leeks, trimmed and roughly chopped. (Rinse thoroughly once chopped to remove any grit between the layers)
3 large potatoes (any type, although white or red work best), peeled and diced
1 clove of garlic, finely chopped
1 tbsp butter
6 ready-to-eat SUNSWEET Prunes
1 ltr stock (vegetable or chicken)
1 tbsp fresh parsley, finely chopped
Salt & pepper, to taste
Instructions
1. In a large saucepan, heat the rapeseed oil over a medium heat.
2. Add the onions, stir well to coat in oil, and reduce heat to low. Cover and leave to soften – about 5 minutes.
3. Add the leeks, potato and garlic, turning in the onion mix, and increase the heat slightly. Leave for 5 minutes until starting to soften, and the leeks are a vibrant green.
4. Add the butter and the prunes, and stir well to mix. Add the stock, increase heat until the soup starts to bubble, then reduce heat and leave to simmer until all the vegetables are soft – about 10 minutes.
5. Blend the soup until smooth, using a hand-held blender, or by transferring to a food processor. Stir through the parsley, then taste, and season with salt and pepper as necessary.
6. Ladle into warmed soup bowls and serve immediately.
Recipe Categories
Sides and Salads, Soup, Starters and Appetizers,
