3 leeks wash and sliced
1 teas butter
1 litre chicken stock
4 large potatoes washed peel cut into cubes
Generous handful of fresh parsley washed and chopped.
Method: Sauté leeks in butter on low heat until soft and clear. Add stock and potatoes. Cover and simmer 45 mins. Add pepper to taste and parsley. Blend and serve.
This soup builds energy, improves digestion and strengthens the lung, liver and kidneys.