Soup

1. Potato Leek Soup
No. of Portion: 4 cooking time: 40 minutes
Sr.
No.
Name of the Ingredients Unit Rate(Rs.) Quantity Amount(Rs.)
1. Butter 30 gm
2. Leek 150 gm
3. Garlic 4
4. Potato 500 gm
5. Veg. Stock 1 ltr.
6. bay leaves 2 No.
7. fresh thyme 3
8. salt 5 gm
9. ground black pepper 5 gm
10. heavy cream 100 ml
11. Chives 50 gm
12.
TOTAL
FOOD COST PER PORTION
METHOD:
1. Melt the butter over medium heat in a large soup pot. Add the leeks and
garlic and cook, stirring regularly, until soft and wilted, about 10
minutes.
2. Adjust the heat as necessary so as not to brown. Add the potatoes, broth,
bay leaves, thyme, salt and pepper to pot and bring to a boil.
3. Cover and turn the heat down to low. Simmer for 15 minutes, or until the
potatoes are very soft.
4. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-
held immersion blender until smooth.
5. Add the heavy cream and bring to a simmer.
6. Taste and adjust seasoning with salt and pepper. If soup is too thin,
simmer until thickened. If it's too thick, add stock to thin it out.
7. Garnish with fresh herbs if desired.