Directions
- 1Trim and clean the leeks by removing the roots and cutting at the point where the white begins to turn green.
- 2Halve the white segments lengthwise and wash thoroughly to remove any dirt.
- 3Pat the leeks dry before slicing into very thin slices.
- 4Peel and chop the potatoes into half-inch pieces, keeping them covered in cold water to prevent oxidation.
- 5Melt two tablespoons of butter in a skillet. Add the leeks and cook over medium heat for three to five minutes until softened.
- 6Deglaze with one liter of vegetable stock. Bring to a simmer before adding the potatoes.
- 7Cook for about 15 minutes until the potatoes are completely softened.
- 8Use an immersion blender to puree the soup.
- 9Season with kosher salt.
- 10Add half a cup of heavy cream and whisk to combine.
- 11Cover and refrigerate for at least four hours or until completely cold.
- 12Garnish with chives and freshly ground black pepper.
- 13Drizzle with olive oil.
Ingredients
- 6 leek
- 3 large russets potato
- 2 tablespoons butter
- 1 liter vegetable stock
- 1 kosher salt
- 0.5 cup heavy cream
- 1 handful chives
- 1 freshly ground black pepper
- 1 bunch celery
- 1 handful celery leaves
- 3 carrots
- 1 parsnip
- 1 onion
- 1 handful fresh thyme
- 1 handful fresh parsley
- 1 handful fresh rosemary
- 1 handful bay leaves
- 2 heads garlic
- 1 olive oil
- 1 cup dry white wine
- 2 ounces quark
Equipment
immersive blenderknifecutting boardbowlwhiskwide high walled skilletvegetable stock potaluminum foilblender
Related recipes
French Onion Soup
French · Soup
Braised Beef
French · Soup2h
Vichyssoise
French · Soup
Ratatouille Orzo Traybake
French · Soup45m
Confit: Four Dishes, One Pot, Zero Waste
French · Soup2h
Green Chili Potato Gratin
French · Soup30m
Pimientos Rellenos
French · Soup
Soupe de Petits Pois et Boursin au Poivre
French · Soup
French Onion Soup Pizza
French · Soup
French Onion Chicken
French · Soup4h
Confit: Four Dishes, Zero Waste
French · Soup2h
French Onion Chicken with Gruyère cheese
French · Soup