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Ingredients (serves
six)
-
50 grams unsalted
butter
-
3 large onions
(sliced)
-
250 grams potatoes
(peeled and cut into chunks)
-
450 grams leeks
(sliced white part only)
-
300 ml double cream
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ice water (optional)
-
1 teaspoon lemon juice
(optional)
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chopped fresh chives
(for garnishing)
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1 liter of chicken
stock
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salt and ground ground
pepper to taste
Method
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Melt butter in a
deep sauce pot, sauté onions and leeks for a while then cover for 15
minutes till onions and leeks is soft but not browned.
-
Add the potatoes
in , stir to mix well then add chicken stock into the pot. Bring
it to a boil and simmer with low heat for 20 minutes until
potatoes become soft.
-
Leave it to cool,
then process the soup with a blender until soup become smooth.
Strain the soup into a large bowl, add seasoning to taste and
cream. If soup is too thick, add liter bit of ice water to
dilute it.
-
Chill the soup for
at lease 4 hours. Garnish with chopped chives and add lemon
juice if you like.
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