Potato and Leek Soup
Ingredients:
2 oz. Grape seed Oil
4 whole Leeks sliced thinly
6 large Cooking onions sliced thinly
4 cloves Garlic minced
10 Potatoes (peeled) diced small
10 lt. Vegetable Stock
to taste Salt & Pepper
½ tsp. Nutmeg ground
Method:
1. Heat the butter in a large saucepot over moderately low heat.
Add the onions and leeks. Sweat them without letting them brown.
2. Add the potatoes to the saucepot and stir and garlic.
3. Add the stock, season, and bring to a boil.
Simmer until the vegetables are very tender.
4. Purée the soup with a blender or food processor or use an immersion blender, then pass through a china cap if necessary.
5. Pour into a clean saucepot and bring to a boil.
6. If the soup is too thick, thin with a little stock. Check the seasoning.
Yield: 16 lt.
Chef’ Tip: You can add spinach at the end to give another texture.
Executive Chef
Ste. Anne’s Inn and Spa
1009 Massey Rd.
Grafton, Ontario
K0K 2G0
www.steannes.com
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