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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Cream of Potato Soup
Cream of Potato Soup
(Crema di Patate)
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped

For the Potato Soup:
1 lb and 5 oz (600 grams) potatoes, diced
2 leeks, trimmed and chopped
2 oz (50 grams) butter
3 and 1/2 fl oz (100 ml) double cream
4 bread slices, crusts removed, diced
Croutons, to serve (optional)
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 litres (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

Lower the heat and simmer gently for about 20-25 minutes.

Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

Prepare the Potato Soup:
Bring the vegetable stock to a boil.

Melt 1 oz (25 grams) of butter in another pan.
Add the leeks and cook over a low heat, stirring occasionally, for about 5 minutes until softened.

Add the potatoes and cook for a few minutes.
Pour in the stock, season with salt to taste and cook over a medium heat for another 20 minutes.

Melt the remaining butter in a frying pan, add the bread cubes and cook, stirring frequently, until golden brown all over.

Drain on kitchen paper.

Transfer the potato mixture to a food processor and process to a puree.

Return to the pan and bring back to a boil.
Stir in the cream.

Pour into a soup bowl and serve with the croutons if you prefer. Serves 4.
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