Loading...
Vichyssoise topped with Fried Potatoes and Leeks
A delicious, filled-with-goodness soup that is perfect as a starter or even a main dish!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 35 mins
issue 11
Ingredients
Soup
2 onions, peeled and chopped
2 bunches of leeks, washed well and chopped
50 g butter
4 medium potatoes, peeled and cubed
6 C (1.5 litres) chicken or vegetable stock
½ C (125 ml) fresh cream or milk
salt, milled black pepper and nutmeg to taste
Topping
cooking oil for deep-frying
1 large potato, peeled and julienned
2 leeks, julienned
Method
Soup
Use a large pot with a lid. Sauté the onions and leeks in the butter until soft and aromatic. Add the potatoes and sauté for a few more minutes to soften. Add the stock and bring to the boil. Reduce the heat to low and simmer, covered with the lid, for 25–30 minutes, or until the potatoes are soft.
Purée the mixture in a liquidiser or food processor or use a hand-held stick blender. Add the cream or milk, return the soup to the pot and heat through. Season with salt, pepper and grated nutmeg.
Topping
Heat the oil in a deep saucepan or fryer. Fry the potato and leeks together for about 3 minutes until golden and crispy. Drain on paper towels.
Serve the soup in bowls topped with the fried potato and leeks. Enjoy with buttered sourdough bread.
