POTATO, LEEK & SAFFRON
Turning a simple soup into restaurant quality.
I love teaching chef tricks that everyone can do to take simple cooking to the next level. Here’s a simple technique to transform a home-style potato and leek soup into a dish fit for a French restaurant.
INGREDIENTS
1 tbsp olive oil
1 onion
200 g (7 oz) leeks
200 g (7 oz) potato
1 tsp cumin powder
1 tsp saffron thread
Salt and pepper to season
1 litre (2.11 pints) white chicken stock
50 ml dry white wine
3 tbsp cream
A squeeze of lemon juice
Finely chopped chives and extra dollops of olive oil to decorate
PROCEDURE
Slice the leeks and onion, peel the potato and cut it into medium sized cubes. Keep the potato in water.
Heat the olive oil in a pan on medium heat, reduce the heat to gentle and cook the onion for 3 minutes. There should be no colouration.
Add the leeks, the potatoes, spices and the stock. Season with salt and pepper to taste and stir everything together. Raise the heat and bring the ingredients to a light simmer.
Once the simmer point is reached, partly cover the pan with a lid and cook for between 15 – 20 minutes on low heat until the potatoes are cooked but not falling apart.
Turn the heat off, add the wine and cream and blend together until smooth. If desired, pass the liquid through a sieve.
Turn the heat back on to medium to simmer the soup a little longer. Add the lemon juice and taste to adjust the seasoning if necessary. Add the chives, some dollops of olive oil and serve.
"You haven't let me down yet with the recipes I tried. Will try! Merci buckets!"Mario Fernandez
"Love all your simple but elegant recipes, and excellent instructions! Thank you."Faye Liu
"I love to make a thicker version to chill for Vichyssoise. I definitely will make this recipe. Merci."Frank Canonica