Food Maths: Leek & Potato Soup | SheerLuxe

Name: Food Maths: Leek & Potato Soup | SheerLuxe
Ingredients: 300g of Tesco leek and potato soup mix (600g); 320g of Jus-rol All Butter puff pastry; 350g of Tesco Finest Four Cheese sauce; 200g packet of rainbow chard; 4 roast chicken breast fillets (available Tesco); 1 tbsp of Hardys Varietal Chardonnay; 5 tbsp of Paxo Golden breadcrumbs (227g); 150g of Tesco fish pie mix (from a 400g frozen bag or there is a non-frozen Tesco fish pie mix, 340g); 90g of packet rocket leaves; 3 tbsp of double cream, 300ml pot; 1 tbsp of Mary Berry’s Blue Cheese dressing; 1 tbsp of Maille Dijon Original mustard; 250g of Highland Game Venison steaks; 300ml of Kallo organic beef stock; 300g of packet red cabbage and apple (Tesco does a ready-made with redcurrant jelly); 3 tbsp of red wine; 2-3 tsp of cornflour; 15g of butter; Redcurrant jelly optional

sheerluxe.com

With the clocks going back and nights drawing in, all we want to do is curl up and hibernate, says SL contributor Chloe Scott-Moncrieff. Therefore, this week's Food Maths features a cosseting leek...

View Original

Share this recipe:

Ingredients

300g of Tesco leek and potato soup mix (600g)
320g of Jus-rol All Butter puff pastry
350g of Tesco Finest Four Cheese sauce
200g packet of rainbow chard
4 roast chicken breast fillets (available Tesco)
1 tbsp of Hardys Varietal Chardonnay
5 tbsp of Paxo Golden breadcrumbs (227g)
150g of Tesco fish pie mix (from a 400g frozen bag or there is a non-frozen Tesco fish pie mix, 340g)
90g of packet rocket leaves
3 tbsp of double cream, 300ml pot
1 tbsp of Mary Berry’s Blue Cheese dressing
1 tbsp of Maille Dijon Original mustard
250g of Highland Game Venison steaks
300ml of Kallo organic beef stock
300g of packet red cabbage and apple (Tesco does a ready-made with redcurrant jelly)
3 tbsp of red wine
2-3 tsp of cornflour
15g of butter
Redcurrant jelly optional