Leek and Tomato Soup from The Times Cookery Book by Katie Stewart
Trim base and green tops from the leeks, slit open, wash thoroughly, and shred finely. Melt the butter in a large saucepan. Add the shredded leeks, cover with a lid, and sauté gently for about 5...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- 1 (½ lb) (225 g) large potato
- 1 teaspoon castor sugar
- freshly milled pepper
- salt
- 1 lb (450 g) tomatoes
- 1 oz (25 g) butter
- 3 large leeks
- 1½ pints (scant 1 litre) chicken stock
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