MUM’S POTATO & LEEK SOUP
by Chef Ryan Clift
for 8 to 10 servings
1kg leeks (whites only, finely sliced)
2 white onions (finely sliced)
3 Russet potatoes (peeled, finely sliced)
Salt and pepper
Add water, cream, and potatoes to the pot and bring to boil until soft
In a separate pan add oil and onions, then add leeks until soft
Pour soft potato mix into pan with onions and leeks, and bring to boil
Blend in thermomix (or food processor) until smooth
Pass through fine strainer/chinois, before serving
Potato 1 pc
Garlic 1 clove
Extra virgin Olive oil 10 ml
Black peppercorn 3gr
Cut potato into cubes (3cmx3cm) cover with olive oil, add garlic, black pepper corn, rosemary, thyme and bay leaf, place on stove in a pot, to around 100ºC, and continue to boil the potato cubes until tender.
Scatter cubes around the bowl (or soup plate), cover with thinly sliced fresh leek (white part only). Garnish with parsley. Finish by pouring over the soup.
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