How to make it

  • Melt the margarine in a heavy frying pan.
  • Add the onion, celery and leeks and cook very slowly until glassy and soft.
  • You want the vegetables to remain as white as possible.
  • When they are soft and translucent, transfer them to a saucepan and pour in the vegetable bouillon.
  • Add the potatoes and bring to a boil.
  • Reduce the heat, cover and simmer until the potatoes are soft.
  • Puree the soup to a fine, smooth consistency.
  • Stir in the seasonings, and add the white wine.
  • Serve, garnished with chopped chives, parsley or coriander leaves,

Reviews & Comments 2

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    " It was excellent "
    solomon ate it and said...
    GREAT !! Making this for dinner tonight :)
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Very nice post, pleased to see this, can't wait to try it.
    Was this review helpful? Yes Flag

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