Chilled Leek, potato and spinach soup

BST

A traditional vichyssoise, elegantly refined with the addition of thin strips of smoked salmon 

Chilled Leek, potato and spinach soup
Chilled Leek, potato and spinach soup

60g Country Life butter
1 clove of garlic, peeled and finely chopped
2 large leeks, white part only, finely chopped
350-400g potatoes, peeled and chopped into 3cm cubes
200g young spinach leaves
1 litre of boiling water or chicken stock
250g smoked salmon, cut into strips
60g Country Life butter
Salt and black pepper

Heat butter in a large pan, add garlic and leeks. Saute until soft. Add potatoes and season with salt and pepper. Continue to sweat for 10 minutes and add the stock or water. Simmer for 30-40 minutes. Remove pan from heat and pour contents into liquidiser. Add spinach and puree for 2-3 minutes. Pour soup through a fine sieve and set aside in fridge. To serve, pour chilled soup into serving cups (or bowls) and place smoked salmon on top. Season with pepper and serve with crusty bread and butter.

 
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