Ingredients

  • 55 grams butter, unsalted
  • 4 whole leeks sliced
  • 675 grams potatoes, russet peel & grate
  • 1 liter vegetable stock
  • 225 milliliters white wine Sauv. blanc-no Chard
  • 1 teaspoon lemon juice
  • ⅛ teaspoon lemon zest
  • salt & pepper
  • Garnish
  • 225 milliliters double cream
  • 1 tablespoon sour cream
  • chives flower & leaves

Directions

1. Sauté leeks until golden. Add shredded potatoes, vegetable stock, white wine, salt and pepper. Simmer until potatoes cooked. Add lemon juice and zest. Pureé in blender until smooth.
2. Garnish: Combine double cream and sour cream to make crème fraîche up to 4 days ahead. Swirl into soup. Serve with chive garnish.
3. Serve hot or cold.



Categories
coldsoups, hot, soups
Keywords
soups, coldsoups, hot
MacGourmet downloadLeek and Potato Soup. To import, drag image to your MacGourmet recipe box.