*Potato and Leek Soup*
Serves 6
A delicious creamy soup with lovely flavours and a velvety texture. 2 TBS butter 2 large leeks, trimmed, washed and sliced (the white and pale green parts only) 1 litre of chicken stock (4 1/2 cups) 4 medium sized floury type potatoes (maris pipers or russets) 1 bay leaf fine sea salt and freshly ground black pepper 225ml of buttermilk (1 cup) 120ml of heavy cream (1/2 cup) freshly ground nutmeg Melt the butter over medium heat in a large saucepan. Add the leeks and reduce the heat to low. Cook, stirring often, over low heat, until the leeks are softened without browning. Do NOT let them brown. This will take about 10 minutes or so. Peel the potatoes and cut them into quarters. Add the stock, potatoes, bay leaf and some seasoning to the leeks. Bring to the boil, then reduce to a simmer and cover. Cook gently for about 15 minutes, or until the potatoes are falling apart. Remove and discard the bay leaf. Carefully blend the soup with either a stick blender or in a regular blender until perfectly smooth. Whisk in the buttermilk and the cream, along with about 1/4 to 1/2 tsp of freshly grated nutmeg. Taste and adjust seasoning as required. Gently heat through. Serve hot in heated bowls. |
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