By Head Chef Tony
Carr.
This is a rich, creamy and warming soup, perfect for
this time of year. It makes a lovely lunch with some crusty bread, or a starter
for a dinner party. In the pub, we serve it with our homemade cheese straws!
To make enough soup for six people:
Ingredients
- 4 leeks - outer leaf removed, sliced lengthways and chopped into 2cm pieces and thoroughly washed
- 2 white onions - peeled, root removed and diced
- 3 sticks of celery chopped into 2cm pieces and washed
- 3 cloves of garlic, peeled and chopped
- 125, unsalted butter
- 4 small potatoes - (Marfonas are best) peeled and washed and roughly diced into 2cm cubes
- Salt and pepper
- 125ml double cream
Method
- Melt the butter in a suitably sized saucepan.
- Add the leeks, onions, celery and garlic and sweat all together over a medium heat until softened but not coloured.
- Season with salt and pepper.
- After 6-8 minutes, add 3 litres of cold water. Bring to the boil and simmer for 10 minutes.
- Add the diced potatoes, bring back to the boil and then allow to a simmer for 30 minutes.
- Remove from the heat and puré in a liquidise or pass through a sieve.
- Return to the saucepan and bring back to the boil.
- Add 125ml of double cream and check the seasoning.
- Serve with Devon Blue cheese crumbled liberally on top!
