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Friday, September 3, 2010

Potato Leek Soup

With fall upon us, here's a super simple soup recipe.

30 gr. butter
100 gr. onion, small dice
150 gr. Leek, sliced
400 gr. Potato, ½ inch cube
1100 ml. vegetable stock                 
Garnish with 35% cream and minced parsley

Clean and slice all the vegetables. Slice the leek as small as possible. Slice potato in half, then in to thirds or fourths lengthwise depending on the size, then dice. Place the potatoes in a bowl of water.

Place butter in pot and let melt. Add onion and leek and coat with butter. Season with salt and pepper. Turn heat down and (optional) place a cartouche over top for a couple min. Add potatoes and stock. Simmer for 30-35min. Potatoes should be squishable when done. Pour ~half into food processor using ladle or use an immersion blender straight in the pot. Blend for couple minutes and strain through a mesh strainer if you care about it being completely smooth. It should still be hot at this point so season as needed and serve. If not, heat back up on the stove.