POTATO & LEEK SOUP
ABSO-LEEKY FABULOUS… DIG IN!
Leeks have been cultivated since Egyptian times and most likely were a staple diet of those who built the pyramids. The Greeks prescribed them as a cure for nosebleeds and the Romans considered them so superior that Emperor Nero was nicknamed The Leek-Eater!
Our Welsh neighbours claim that girls who sleep with a leek under their pillow will see their future husbands in their dreams…we wouldn’t recommend sleeping with our soup though!
As a seasonal product this soup is not always available to purchase
Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.
Pour into a pan, over a medium heat bring to the boil stirring occasionally.
Water, Potatoes (26%), Onions (11%), Cream (milk), Leeks (5%), Celery (2%), Salted Butter (milk), Fresh Parsley, Salt, Vegetable Stock [Salt, Yeast extract, Rice Flour, Vegetables (onions, celery, carrots), Sunflower Oil, Turmeric, Parsley], Black Pepper
- Gluten free.
- Contains milk.
- Contains celery.
- May contain nuts.
- Energy 278kJ,
- Energy kCal 67,
- Fat 4.2g,
- Of which is saturates 2.6g,
- Carbohydrate 5.9g,
- of which is sugars 1.2g,
- Fibre 0.9g,
- Protein 0.9g,
- Salt 0.7g
- 2 large leeks, 2 cups of oil. Cut the leeks thinly, rinse well, drain and dry.
- Heat oil and cook leeks for 10-15 seconds until golden & crunchy.
- Season with sea salt to taste.