Gastronomixs

Potato and leek soup

A rich and aromatic Irish soup which has a velvet structure thanks to the potatoes.

Potato and leek soup

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Ingredients

1750

g

potatoes, floury

350

g

onions

350

g

leeks

150

g

butter

2

 

bay leaves

3

sprigs of

thyme

3

litres

chicken stock

0.5

litres

cream

 

 

white peppercorns

 

 

salt

Preparation method

  • Peel the potatoes and chop into 2x2cm chunks.
  • Chop the onion, fennel, and leeks into 1x1cm chunks.
  • Heat the butter in a large pan until it is bubbling slightly.
  • Add the chopped potatoes and vegetables. Gently fry.
  • Add the bay leaves and the thyme. Gently fry these as well.
  • Deglaze with the stock and cream. Cook for about 20 minutes..
  • Blend the mixture in a food processor or with a hand-held blender until completely smooth.
  • Pass through a fine conical sieve.
  • Season to taste with the salt and white pepper.
  • Cool down the soup to 4°C as quickly as possible.
  • Serve cold.

Serving suggestions

  • As a basic ingredient for a warm leek and potato espuma.
  • As a basis for a potato and oyster soup.

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