MCT Oil
1 leek(s), medium, washed well and coarsely chopped
3 clove garlic, crushed
1 tablespoon parsley, fresh, chopped
1 teaspoon tarragon, dried
175 g potato(es), peeled and cut into 1/2-inch cubes
900 ml fresh stock, vegetable, made with hot water
300 ml skimmed milk
1/8 teaspoon salt, or to taste
1/8 teaspoon pepper, black, or to taste
4 tablespoon very low-fat plain fromage frais
Oil a large saucepan with MCT Oil and gently heat. Add leeks and sauté until soft, about 3
to 5 minutes. Remove a few leeks and reserve for garnish. Add garlic, parsley and dried
tarragon to saucepan. Stir and cook until herbs are fragrant, about 1 minute. Add potatoes
and stock and bring mixture to a boil. Reduce heat to medium-low. Partially cover and cook
until potatoes are tender, about 10 minutes. Purée potato mixture in a blender or food
processor until smooth. Return to saucepan, add skimmed milk and cook for 2-3 minutes to
heat through. Season to taste with salt and black pepper. Serve, garnished with fromage
frais, reserved leeks and a little black pepper.
1 leek(s), medium, washed well and coarsely chopped
3 clove garlic, crushed
1 tablespoon parsley, fresh, chopped
1 teaspoon tarragon, dried
175 g potato(es), peeled and cut into 1/2-inch cubes
900 ml fresh stock, vegetable, made with hot water
300 ml skimmed milk
1/8 teaspoon salt, or to taste
1/8 teaspoon pepper, black, or to taste
4 tablespoon very low-fat plain fromage frais
Oil a large saucepan with MCT Oil and gently heat. Add leeks and sauté until soft, about 3
to 5 minutes. Remove a few leeks and reserve for garnish. Add garlic, parsley and dried
tarragon to saucepan. Stir and cook until herbs are fragrant, about 1 minute. Add potatoes
and stock and bring mixture to a boil. Reduce heat to medium-low. Partially cover and cook
until potatoes are tender, about 10 minutes. Purée potato mixture in a blender or food
processor until smooth. Return to saucepan, add skimmed milk and cook for 2-3 minutes to
heat through. Season to taste with salt and black pepper. Serve, garnished with fromage
frais, reserved leeks and a little black pepper.
Little Leakers
Cream Of Potato Soup
