1 1/4 lb (600 g) floury potatoes, peeled
generous 1 pint (700 ml) chicken stock
9 oz (250 g) trimmed leeks, white part only (net weight)
1 oz (30 g) butter
9 fl oz (250 ml) single cream
1 - 1 1/2 tbsp finely chopped parsley
generous pinch caster sugar
nutmeg
salt and pepper
generous 1 pint (700 ml) chicken stock
9 oz (250 g) trimmed leeks, white part only (net weight)
1 oz (30 g) butter
9 fl oz (250 ml) single cream
1 - 1 1/2 tbsp finely chopped parsley
generous pinch caster sugar
nutmeg
salt and pepper
method
1. Slice the potatoes very thinly and place in a large saucepan with the stock.
2. Bring to the boil, cover and simmer gently over a low heat for 30 minutes until very tender. Put through a blender or vegetable mill; return this puree to the saucepan.
3. Slice the leeks into very thin rings and sweat over a very low heat in the butter until only just tender and still crisp. Season with a little salt, freshly ground pepper and a pinch each of sugar and grated nutmeg.
4. Stir the cream into the thin potato puree and heat to just below boiling point. Add a little salt and pepper to taste.
5. Transfer this soup to individual bowls, spoon equal amounts of the leek into the centre of each serving, sprinkle with a little parsley and serve.
2. Bring to the boil, cover and simmer gently over a low heat for 30 minutes until very tender. Put through a blender or vegetable mill; return this puree to the saucepan.
3. Slice the leeks into very thin rings and sweat over a very low heat in the butter until only just tender and still crisp. Season with a little salt, freshly ground pepper and a pinch each of sugar and grated nutmeg.
4. Stir the cream into the thin potato puree and heat to just below boiling point. Add a little salt and pepper to taste.
5. Transfer this soup to individual bowls, spoon equal amounts of the leek into the centre of each serving, sprinkle with a little parsley and serve.
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