Chilled leek, pear and potato soup

Chilled leek, pear and potato soup


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About this recipe: This cold golden soup with its hint of sweetness is delicious on a summer's day.

Brenda Houghton

Serves: 4 

  • 2 teaspoons olive oil
  • 225 g (8 oz) leeks, finely sliced
  • 125 g (4½ oz) potatoes, diced
  • 2 dessert pears, peeled, cored and diced
  • 10-12 strands saffron
  • 900 ml (1 pint 12 fl oz) vegetable stock
  • Salt and black pepper
  • To garnish: a few snipped fresh chives
  • To serve: 4 tablespoons low-fat natural yoghurt

Prep:50min  ›  Cook:25min  ›  Ready in:1hr15min 

  1. Heat the oil in a saucepan. Add the leeks and potatoes and cook for 5-6 minutes, stirring frequently, until slightly softened.
  2. Add the pears, saffron and stock. Slowly bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender.
  3. Blend or liquidise the soup until very smooth. Season to taste.
  4. Cool the soup, then cover and chill for at least 30 minutes, or until required. When serving, swirl 1 tablespoon of yoghurt into each bowl and garnish with black pepper and a sprinkling of chives.
  5. Variation: serve the soup warm, adding 1 tablespoon of mild curry powder, stirred in at the end of Step 1.

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