Recipe time….

Recipe time….

 

GROW

MUM’S POTATO & LEEK SOUP

by Chef Ryan Clift

SOUP

for 8 to 10 servings

Ingredients:

3L water 

800cl cream 

1kg leeks (whites only, finely sliced)

2 white onions (finely sliced)

3 Russet potatoes (peeled, finely sliced)

Salt and pepper 

Method:

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 CONFIT

Ingredients:

Potato                                 1 pc

Garlic                                   1 clove

Extra virgin Olive oil         10 ml

Rosemary                           3gr

Black peppercorn            3gr

Thyme                                 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.

PLATING

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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