| Preparation:
Peel and cube the potatoes ; peel and mince the onions ; prepare the leaks (wash
them and take the 2/3 top leaves off) and slice them.
In a saucepan, heat the oil and gently brown onions and leaks. Cover with a lid
and braise on a gentle flame for about 10 minutes.
Add the cubed potatoes, salt & pepper, and 1 or 2 pinches of nutmeg ;
add the water and milk. Simmer for another 15 to 20 minutes.
Adjust salt & pepper, and serve soup in each tureen sprinkled with chopped
parsley.
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