1.
Remove any tough outer leaves from the leeks and top and tail. Leave
as much dark green as possible. Cut horizontally into thin slices,
rinse well.
2. Melt the margarine
and gently sauté the leeks for 5 minutes
until soft, then add the garlic and sauté for a further 30 seconds.
Add the potato and stock. Bring to the boil then simmer for about 10
minutes.
3. Remove from the heat and add 4 tbsp ginger wine and the soya cream.
Liquidize until smooth, adding more ginger wine and seasoning if needed
at the end.
4. Return to the saucepan and gently heat without boiling, stirring
all the time. Serve garnished with a sprinkling of paprika.
© The Vegetarian Society,
recipe created by Marise Maddison.
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