Ingredients
- 40 g (1½ oz) butter
- 1 leek, pale section only, thinly sliced
- 2 carrots, peeled, chopped
- 1 celery stalk, chopped
- 400 g (14 oz) Sebago potatoes, peeled,chopped
- 400 g (14 oz) sweet potato, peeled, chopped
- 2 teaspoons sweet paprika
- 2 teaspoons ground fennel seeds
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste (concentrated purèe)
- 1 litre (35 fl oz/4 cups) good-quality chicken stock
- 500 ml (17 fl oz/2 cups) water
- 125 ml (4 fl oz/½ cup) milk
- grated parmesan cheese, to serve
- finely snipped chives, to serve
Method
1. Melt the butter in a large saucepan over medium heat. Add the leek, carrot, celery, potato and sweet potato. Cook, stirring, for 10 minutes or until the vegetables start to soften. Add the spices and garlic and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
2. Add the stock and water. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 30 minutes or until the vegetables are very soft.
3. Cool slightly then transfer the soup in batches to a food processor and process until smooth. Return the soup to the saucepan and add the milk. Cook, stirring, for 3 minutes or until heated through (do not bring to the boil). Season with salt and freshly ground black pepper to taste.
4. Serve sprinkled with the parmesan and chives.
