Leek and Potato Soup, the blonde’s favourite soup. I made it last night whilst she was tucked up in bed, and completed this morning. It is a world beater, a super-rich starter, serve in small cups, chilled with a sprinkle of chopped parsley and spring onions and a glass of champagne. It is super simple to make.
The secret, of course, is in the home-made chicken stock.
- 2 large potatoes peeled and chopped.
- 2 large leeks peeled and chopped.
- 2 onions peeled and chopped.
- 2 cloves garlic peeled and chopped.
- 1 large bunch of thyme, tied with string.
- 1 tablespoon ground nutmeg.
- Butter, olive oil, salt and black pepper.
- 4 cups of chicken stock.
- 2 cups half and half (more in reserve).
- Toss vegetables, thyme and nutmeg in butter and oil in a large pot and cook stirring for 4 minutes.
- Add stock and boil till vegetables are thoroughly cooked through – cool – throw away the thyme.
- Add 1 cup cream and then liquidise mixture in batches adding more cream to help create a very smooth soup.
- Chill in plastic containers for 24 hours.
- Adjust seasoning to taste, liquidise once more and add more cream to suit your preference. In all, I added a second cup. The soup should be very cold, and runny like smooth honey. Store in the fridge.
This is a classic starter to a light supper – follow with a simple omelette, smoked salmon and more champagne!