Potato Leek Soup w/ROE Caviar

By Roe Caviar

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!