Cooking, Recipes, Wine............ and Ethical Foie Gras - At Last!

Another very easy soup. This one is great with toast or with croutons and grated cheese.

4 Medium Leeks, sliced.

1 Onion, chopped.

700g Potato, diced.

1.5 litres water

vegetable stock

5 tbsp olive oil

40g butter

1 tsp flour

1 bouquet garni (bay leaves, thyme, rosemary)

creme fraiche to serve

Chop the onion and cut the leeks into long slices, keeping most of the green leaves. Saute the onion and the dense, white parts of the leek in a deep saucepan, keeping the dark leaves aside.

Prepare the stock and add this together with cold water into the pan. Add the bouquet garni, the potatoes and the green leaves. Add some salt - it's always best to add this now so that the potatoes cook in well salted water, rather than adding at the end.

Gently boil until the potatoes are cooked through.

Melt the butter in a small saucepan, sprinkle and mix in the flour and then add, a little at a time some of the soup until you obtain a thickened mixture which you can add back into the main saucepan, again, a little at a time.

Adjust the seasoning and blend.

Serve hot with creme fraiche.