Monday, 4 March 2013

Leek & Potato Soup with Devon Blue Cheese

Leek & Potato Soup with Devon Blue Cheese
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:

  • 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

  1. Melt the butter in a suitably sized saucepan.
  2. Add the leeks, onions, celery and garlic and sweat all together over a medium heat until softened but not coloured.
  3. Season with salt and pepper.
  4. After 6-8 minutes, add 3 litres of cold water. Bring to the boil and simmer for 10 minutes.
  5. Add the diced potatoes, bring back to the boil and then allow to a simmer for 30 minutes.
  6. Remove from the heat and puré in a liquidise or pass through a sieve.
  7. Return to the saucepan and bring back to the boil.
  8. Add 125ml of double cream and check the seasoning.
  9. Serve with Devon Blue cheese crumbled liberally on top!

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