Soups
Chilled Leek and Potato Soup with Chive Crème Fraiche
4 Servings
Chilled Leek and Potato Soup with Chive Crème Fraiche
4 Servings
A twist on a classic, this Chilled Leek & Potato Soup is a great lunchtime alternative to a salad, on a summer day and it’s super easy to make.
Ingredients
- 1 tbsp. olive oil
- 500g Maris Piper potatoes, peeled and roughly diced
- 250g leeks, washed and sliced
- 350ml milk
- 500ml vegetable stock
- Juice of ½ lemon
- Salt and pepper, to taste
For the Chive Crème Fraiche:
- 250ml crème fraiche
- 40mg chives, finely chopped
- Zest and juice of ½ lemon
- Salt and pepper
To Serve:
- Baby spinach leaves
- 40g black summer truffles, finely sliced
- 40ml black truffle oil
- Black peppercorns
Preparation
- Heat the olive oil in a large pan.
- Add the potatoes and leeks and gently sauté for 10 minutes, before adding the milk and vegetable stock.
- Bring to the boil and then reduce to a simmer and cook, until the vegetables are just cooked.
- Add the lemon juice and salt and pepper. Using the Cordless Pro Hand Blender, with the blending attachment, blend until smooth.
- Chill in the fridge for 2 hours.
- In a small bowl, mix the crème fraiche, chives, lemon juice and salt and pepper together.
- Once chilled, briefly stir the soup, before pouring into 4 bowls.
- Place a dollop of the chive crème fraiche into the middle of each bowl.
- Season with freshly ground black pepper and then scatter with the baby spinach leaves and slice truffles. Drizzle with a little truffle oil, before serving.
%20in%20Stand%20with%20Accessories%20a.jpg?sw=320&sh=320 "Cuisinart 3 in 1 Cordless Hand Blender")
