Leek Vichyssoise

Leek Vichyssoise

Serves 6

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Leeks are a winter staple even in the east, and make a deliciously hearty, warming soup. A mild-flavoured member of the onions and garlic family, they include sulphur compounds designed to help fight free radicals, and flavonols that allegedly lower your risk of chronic diseases like heart disease and cancer.

This is what my mother calls, “The most simple recipe that’s ever been known.” What’s great is that you can swap in cucumber or celery instead of leeks, or include all three. If you fancy this soup in the summer, serve it refreshingly cold.

Ingredients
4 large leeks (or 1 cucumber or a head of celery minus the outer stalks)
1lb new potatoes (new potatoes result in a better texture)
1 small onion
2 oz butter
2 pints of vegetable stock
Cream to taste

Method
Chop the leeks roughly and peel and chop the potatoes.
Add the butter to a pan and sweat the onion. Then add the leeks (cucumber/celery) and potatoes, and cook gently for ten minutes.
Add the stock, season and simmer until the veg is done.
Blend. Then test for seasoning.
Serve with a swirl of cream, a garnish of chives or parsley and crusty bread on the side.

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