by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 3962 times
- Slice the leeks (only the white part), celery and potatoes finely.
- Heat the butter and cook these vegetables for at least 4 to 5 minutes.
- Add the stock and cook until the vegetables are tender.
- Blend the mixture in a liquidiser and strain the soup.
- Beat the cream with the lemon juice.
- Add the cream with the lemon juice.
- Add the cream, salt and pepper to the soup. Chill thoroughly.
- Serve cold with chopped parsley.
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