Leek and potato soup
( SERVES 4 )
1/6/2011
Ingredients
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| 30 g | Butter |
| 2 | Leeks, (reserving some to garnish) |
| 2 | Potatoes, peeled & cubed |
| 1 | Onion |
| 1 stalk | Celery, diced |
| 2 | Garlic cloves |
| 2 | Bay leaves |
| 2 | Thyme leaves |
| 1 to taste | Salt & freshly ground pepper |
| 1 to drizzle | Extra virgin olive oil |
| 1 to serve | Bread, (crusty) |
Directions
- Heat a heavy-based saucepan and melt the butter. Add the vegetables, including the garlic, and stir over a gentle heat for 10 minutes or until the vegetables are soft.
- Just cover with water, add the bay leaf and thyme then simmer until the potato is soft. Remove the bay leaves.
- Season and puree until smooth. Fry the reserved leeks in extra virgin olive oil and top each serving, drizzling with the oil. Serve warm in warmed soup bowls with bread.
Wine Match
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