Recipe Featured by Chef Manoushka
Potato Leak Soup
Serves: 4 people
- 2 large leeks cleaned, sliced 1/8” thick
- 3 tbs unsalted butter
-
4 cups chicken broth or vegetable broth
- 2 lbs Yukon Gold, peeled, diced into 1/2-inch pieces
- 1 teaspoon sea salt
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Salt & black pepper to taste
- 8 oz heavy cream
- Tbs of Sherry Wine or Cognac
- Waffle cut chips
- Creme Fraiche
- Roe Caviar
DIRECTIONS:
- Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to remove any dirt or mud hiding inside.
- Place the slices in a bowl of cold water, swirl cut leeks around with your hands to remove any remaining dirt. Drain & rinse again add to more cold water & repeat previous step until water runs clear. With a slotted spoon remove leeks & dry on paper towels
- In a Dutch oven, melt butter on medium heat, add leeks, stir to coat with the butter & cook until leeks soften moving around repeatedly to avoid burning/browning
- Simmer the soup: Add the broth, diced potatoes, thyme, bay leaf, thyme, and a tsp of salt.
- Increase the heat to high to bring to a then lower the heat to maintain a slow simmer, and cook for 20 minutes, until the potatoes are cooked through. Test with a fork for tenderness
- Purée the soup: Remove and discard the bay leaf and thyme sprig. With an immersion blender (or standing blender in phases) blend until soup is smooth
- Season the soup: Add heavy cream, Sherry wine or cognac, parsley, & cook a few minutes more. Add freshly ground black pepper & salt to taste.
- Garnish the soup: Add sour cream, waffle chip & Roe caviar.
- Serve hot & enjoy!