You may also like
Categories:Viewed: 5 - Published at: 6 years ago
Ingredients
- 4 x Onions
- 4 x Leeks
- 4 x Potatoes
- 2 Tbsp. Butter
- 2 Tbsp. Oil
- 10 x Cloves garlic -- chopped
- 4 x Shallots -- chopped
- 6 c. Chicken stock Salt -- to taste
- 1 tsp Dry basil
- 1 x Bay leaf
- 1 tsp Dry oregano
- 1/2 tsp Dry marjoram Chopped chives -- for Garnish
Method
- 1.
- Cut onions into large dice.
- Clean leeks as follows: cut off root ends; remove and throw away coarse outer leaves; throw away green tops.
- Split lengthwise, cutting to within 1 inch of root end.
- Soak in cool water for several min; separate leaves under running water to rinse away any dirt.
- Cut leeks into 1/4-inch slices.
- Peel potatoes and cut into 1/2-inch cubes.
- 2.
- In a large saucepan, heat butter and oil.
- Add in onions, garlic, shallots, and leeks.
- Cook slowly over low heat till lightly browned.
- Add in potatoes, stock, salt to taste, basil, bay leaf, oregano, and marjoram.
- Bring to a boil, reduce heat to simmer, and cook 40 min.
- Serve immediately or possibly chill and hot before serving.
- Garnish with chopped chives.
- Makes 6 to 8 servings.
