Potato & Leek Soup
350g – serves 1
Serving suggestion: Serve garnished with freshly made croutons, or with a few slices of crusty bread, would be great, with lashings of butter. To make fresh croutons cut 3 to 4 slices of white bread into cubes. Heat some butter in a frying pan and fry the bread cubes till golden on all sides.
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish is hot. Be careful not to boil. To add an extra dimension stir in a dollop of Créme Fraiche and garnish with fresh chives or parsley just before serving.
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This dish goes by a number of names including French Milk soup to vichyssoise. It is a blend of onions and leek to give a delicious sweetness, potato for thickening and milk for richness. In the 70’s it was all the rage in top-end restaurants. Not only is it a hearty winter soup, but it also can be served chilled with a few ice cubes as a cooling summer soup.
Absolutely world class