Chilled Leek and Potato Soup with Chive Crème Fraiche

Chilled Leek and Potato Soup with Chive Crème Fraiche

Servings: 8 Servings
Prep. Time: 15 Minutes
Cook Time: 25 Minutes + 2 Hours Chilling Time

A twist on a classic, this chilled leek and potato soup is a great lunchtime alternative to salad on a summer day and super easy to make in our Cuisinart soup maker plus.

Ingredients:

Soup

  • 500g Maris Piper potatoes
  • 250g Leeks (white)
  • 150ml Milk
  • 150ml Vegetable stock
  • 1 tsp Black truffle oil
  • 1 tsp Lemon juice
  • Salt and pepper to taste

 

Chive crème fraiche

  • 250ml Crème fraiche
  • 40ml Chives
  • 1/2 Lemon
  • Salt and pepper

 

Garnish

  • 40 leaves Spinach heart
  • 40g Black summer truffles
  • 40ml Black truffle oil
  • 40ml Olive oil
  • Black peppercorn

Directions:

Soup

  1. Peel and roughly dice the potatoes. Wash and slice the leeks.
  2. Place in the Soup Maker with the milk and vegetable stock.
  3. Set the Soup Maker for 8 mins on High.
  4. When boiling, change the temperature to Simmer and set for 15 mins.
  5. After cooking, blend on setting 2 until completely smooth and chill in the fridge for 2 hours.

 

Chive crème fraiche

  1. Chop the chives finely, zest and juice the lemon.
  2. Add the chives, lemon juice and zest to the cream.
  3. Season.

 

Plating

  1. Pour the soup into a bowl.
  2. Place a nice dollop of the crème fraiche in the middle.
  3. Sprinkle crushed pepper on top.
  4. Scatter the spinach shoots and sliced truffles on the top.
  5. Drizzle olive oil and truffle oil.

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