I cooked this recipe on TVNZ Channel 1, Good Morning earlier this year. Recently I spent a day with photographer Manja Wachsmuth and cooked it again. I used shallots instead of onions to compliment the leeks and the result was an even better smoother delicately flavoured soup. Enjoy xx.
|Photo by Manja Wachsmuth|
50 grams butter
1 clove garlic, crushed
1 large leek, sliced (250g white part only)
2 shallots, sliced
2 medium potatoes, peeled and diced (about 250g)
1 cup organic chicken stock
1/4 cup cream
1/2 cup full fat milk
mineral salt and white pepper
chervil, truffle oil and a little extra cream to serve, optional
Melt the butter in a large saucepan and reduce the heat to low. Add the leek and shallot and cover with a lid. Cook on the lowest heat stirring occasionally until soft. Don't allow to brown.
Add the potato and stock and replace the lid. Simmer for 20-30 minutes until the potatoes are soft.
Add the cream and puree, slowly adding the milk until you reach the right consistency. Return to the heat and warm through. Taste and add salt and white pepper.
If serving warm serve immediately with garnish otherwise chill completely before serving.
Preparation Time: 10 minutes
Cooking time 35 minutes