Wednesday, April 2, 2014

Leek & Potato Soup

Leek & Potato Soup

Leek and potato soup is a classic in Britain and known as Vichyssoise in France where it's believed to have originated, though many other regions claim it as theirs. No matter its origins it's delicious, easy and cheap to make.

1 leek, trimmed, well washed and chopped roughly
1/2 stick celery, finely chopped
1 oz butter
1 Tbsp evoo (extra virgin olive oil)
1 medium baking potato, sliced into chunks
1/2 pint vegetable stock & 1/2 pint water
3 oz cream or 6 oz milk
Salt and pepper
Finely chopped parsley for garnish
    Reserve 1 cup of the pale green centres of the leeks. In a heavy bottomed saucepan sweat the remaining chopped leeks and celery in the butter and olive oil until soft. Pulse in the food processor until pureed.

Return to the saucepan, add the stock, bring to a simmer, add the chunked potato, season, cover and cook for 20 minutes.  Add the water and the reserved leek centres.

Check seasoning, add more water or some vegetable stock, if needed, allow to simmer for 5 or 10 minutes. Add the milk or cream just before serving and return to a simmer for 4 minutes. Garnish with finely chopped parsley.

Serves four

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