Potato & Leek Soup
Very easy, and pretty quick too!
Heat oil and butter in a large non stick pot or deep pan over high heat. Add the leek and garlic. Cook; stirring occasionally for 5 minutes.
Add water and stock to the pan and bring to the boil. Reduce heat to low and simmer; stirring occasionally for 25 minutes or until the potatoes are tender.
Use a stick blender to blend the potato mixture in the pot until totally smooth. Season to taste.
Spread out the parmesan around 1mm thick on baking paper, and put close under a hot grill for at least 10 minutes until you can see it’s forming a crust.
Ladle the soup amongst the serving bowls and sprinkle over the spring onion. Remove the parmesan from the griller and transfer to a board. Break the parmesan crust into pieces around 3cm square and arrange around two or three per bowl on top of the soup for serving.
Serve with warm toasted Turkish bread.
Enough for six people.
2 tbs olive oil
1 leek trimmed & sliced thinly
1 clove garlic thinly sliced
700g desiree potatoes pelled & chopped
2 cups salt reduced chicken stock
2 cups water
160ml double cream
4 tbs grated parmesan cheese
1 spring onion sliced diagonally (greens)
heated & toasted turkish bread
USE DESIREE POTATOES IF AVAILABLE, AS THEY SEEM TO HAVE THE RIGHT TEXTURE FOR BLENDING.
THE PARMESAN CRUST NEEDS TO BE BE GRILLED UNTIL YOU CAN PICK IT UP FROM THE PAPER LIKE A WAFER (BUT BE CAREFUL NOT TO BURN THE TOP).
WARM THE BREAD, AND THEN TOAST THE INSIDE VERY LIGHTLY AND LEAVE THE CENTRE SOFT.
“EASY TO MAKE, AND THE GRILLED PARMESAN GIVES A DELICIOUS SALTY KICK.”