Chef’s Tip: You can add spinach at the end to give another texture.
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 l Vegetable Stock
salt and pepper to taste
½ tsp nutmeg ground
1
Heat the butter in a large sauce pot over moderately low heat.
2
Add the onions and leeks. Sweat them without letting them brown.
3
Add the potatoes to the sauce pot and stir add garlic.
4
Add the stock, season, and bring to a boil.
5
Simmer until the vegetables are very tender.
6
Purée the soup with a blender or food processor or use an immersion blender. Pour into a clean sauce pot and bring to a boil. If the soup is too thick, thin with a little stock. Check the seasoning.
Executive Chef Ste. Anne’s Spa
Recipe and Image courtesy: Ste. Anne's Spa
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 l Vegetable Stock
salt and pepper to taste
½ tsp nutmeg ground