A warm and comforting deliciousness to soothe your palate during these gorgeous winter months!
Making this soup personally felt like choreographing a symphony. It’s the perfect timing, measures & coordination which gives it the rich, creamy & ephemeral experience. Even though originally a Welsh delicacy, this preparation feels very much at home & to top it, a light drizzle of truffle oil garnished with parmesan takes it to a totally different realm!!!
Bon Appetite will be amply in place for those giving it a try…
| Servings | 4 – 6 persons |
| Course | Soup |
| Preparation Time | 10 minutes |
| Cook Time | 20-25 minutes |
Ingredients for the Potato & Leek Soup(1 cup = 200 ml, 1 tbsp = 15 ml) |
|
| 3 tbsp | Butter |
| 2 large | Potatoes peeled and cut into cubes (about 270 grams) |
| 1 No. | Onion cut into cubes |
| 250 gms | Leek, sliced thinly (2 leeks) (remove the hard green stalks) |
| 1 litre | Veg stock |
| 2 cups | Milk (at room temperature) |
| ¼th cup | Cream (at room temperature) |
| Salt to taste | |
| Pepper to taste | |
| 1 tbsp | Truffle oil to drizzle |
| A few springs | Rosemary herb |
| 1-2 tbsp | Grated parmesan cheese |
Instructions for the Potato & Leek Soup |
|
| 1 | Heat the butter in a crockpot or pan. When it bubbles sauté the onion, potatoes and leeks. Let it coat well with the butter
. |
| 2 | Season with salt. Let the vegetable turn soft. Keep stirring from time to time. |
| 3 | Add in stock and cook the vegetables for about 10-12 minutes until they become soft but not discoloured. Do not overcook. Cool. |
| 4 | Puree the soup with a blender until silky smooth. Strain through a sieve. |
| 5 | Return the soup to a clean pan. Add in the milk and cream and simmer gently. Give it one boil. Add in a few springs of rosemary for flavor. (you can adjust the quantity of milk according to how thick or thin you want the soup to be). |
| 6 | Season once again with salt, pepper. Drizzle truffle oil just before serving. Garnish with rosemary and parmesan cheese. Serve warm. |
