Editor's Rating

7.6

Ingredients
olive oil
30 g butter
2 leeks
1 onion
2 cloves garlic
1 large floury potato
1 large bunch flat leaf parsley
about 1 liter vegetable stock
salt and freshly ground black pepper
splash of cream

Method
Finely slice the leeks and onion and finely chop the garlic. Peel the potato and cut into 1 cm dice.

Heat 2-3 tablespoons olive oil and the butter in a pot over medium heat. Add the leeks, onion, garlic and half the parsley and sweat gently for about 10 minutes. In the meantime, bring a small pot of water to the boil. Remove the stalks from the remaining parsley and blanche the leaves for 20 seconds in the boiling water. Remove and plunge immediately into a bowl of cold water to stop the cooking process.

Add the potatoes, stock, salt and pepper to the vegetables and bring to the boil. Cook for about 15 minutes until the vegetables are soft.

Roughly chop the blanched parsley and add to the soup. Blend until smooth. Adjust the seasoning if needed and should it be too thick, thin down with a little extra stock.

Reheat the soup gently. Divide between 4 bowls and serve with a swirl of cream.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

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