soup · Cooking course

Serves 4

Ingredients

• Leek — 500 g, sliced into rings
• Potato — 500 g, finely diced
• Onion — 1 pc, sliced
• Green onion — 50 g
• Chicken stock — 1 L
• Butter — 50 g
• Heavy cream (33%) — 200 ml
• Garlic — 1 clove, roughly chopped
• Vegetable oil — 30 ml
• Salt — to taste
• White pepper — to taste
• Extra-virgin olive oil — to taste

Prep

Split the leek stalks lengthwise from the root and wash away any dirt between the leaves. Dice the potato very finely — it affects the cooking time.

Instructions

Based on potage.

1. Heat butter and vegetable oil in a pot.
2. When the butter starts to foam, add the onion. Heat so it weeps but doesn’t brown.
3. Add the leek; heat the same way. When it weeps or pulls apart easily with a spoon, it’s ready.
4. Add garlic and potato; sweat (cook) 2–3 minutes.
5. Add heavy cream, stir, warm through.
6. Pour in chicken stock. Add a little salt and white pepper. Simmer to a thick consistency — 10 min.
7. Purée in a blender until smooth. Taste, adjust salt and pepper.
8. Serve sprinkled with thinly sliced green onion and a drizzle of olive oil.