Starters
British
BritishLeek and Potato Soup
A silky, comforting classic served three ways. The basic keeps it humble with stock and margarine; the ultimate folds in butter, cream and a chive oil swirl.
Vegetarian
Gluten-free
Nut-free
Contains alcohol
Ultimate version
Vichyssoise-style with cream, a splash of vermouth and chive oil.
Per serving£2.23
Total cost£8.90
Time1 hr
Ingredients for 4
- Soup
- 4 young leeks , white parts only, finely sliced
- 450 g Yukon Gold potatoes , peeled and diced
- 60 g unsalted cultured butter
- 1 banana shallot , finely chopped
- 50 ml dry vermouth
- 1 l homemade vegetable stock
- 150 ml double cream
- sea salt and white pepper , to taste
- Chive oil
- 20 g chives , for the oil
- 60 ml light olive oil
Method
- Blanch the chives for 10 seconds, refresh in iced water, then blend with the olive oil and pass through muslin to make a bright green chive oil.
- Melt the butter and gently sweat the shallot and leeks for 10 minutes without colour.
- Add the vermouth and let it bubble away, then add the potatoes and stock.
- Simmer for 20 minutes, then blend until silky and pass through a fine sieve.
- Stir in the cream, season carefully and warm through without boiling.
- Serve in warm bowls finished with a swirl of chive oil.
Equipment
- heavy saucepan
- high-speed blender
- fine sieve
- muslin
The three ways, side by side
Budget
Value leeks and spuds simmered in stock cube broth.
Better
Butter-sweated leeks, fresh stock and a swirl of milk.
Ultimate
Vichyssoise-style with cream, a splash of vermouth and chive oil.
