With Laura Faire
This is the fancy name for leek and potato soup. Leeks are the king of the alliums, everywhere and cheap in late Autumn and Winter. Serve hot or chilled with sliced crispy bacon, heated bread, chives and cream.
Preparation Time: 10 minutes
Cooking time 35 minutes
Costs per person $3.50 (including 4 slices free range bacon) * All prices are for organic ingredients
50 grams butter
1 clove garlic, crushed
1 large leek, sliced (250g white part only)
1 small onion, sliced
2 medium potatoes, peeled and diced (about 250g)
1 cup best quality chicken stock
1/4 cup cream
1/2 cup full fat milk
mineral salt and white pepper
crispy free-range bacon, chives and a little extra cream to serve (optional for serving)
Melt the butter in a large saucepan and reduce the heat to low. Add the leek and onion and cover with a lid. Cook on the lowest heat stirring occasionally until soft. Don't allow to brown.
Add the potato and stock and replace the lid. Simmer for 20-30 minutes until the potatoes are soft.
Add the cream and puree, slowly adding the milk until you reach the right consistency. Return to the heat and warm through. Taste and add salt and white pepper.
If serving warm serve immediately with garnish otherwise chill completely before serving.
(TX: 3 June 2011)