Leek & Potato Soup with Crispy Leek Rings
Course: Lunch, Light BitesCuisine: Care, Hospitality, British, CafeDifficulty: Easy
Servings
10
servingsPrep time
5
minutesCooking time
30
minutesA classic soup, full of flavour and perfect for seasonal Spring menus.
Ingredients
2 kg 2 Leeks
2 2 Onion, diced
360 g 360 Potatoes, cubed
3.4 L 3.4 Water
300 g 300 Butter
200 ml 200 Double Cream
200 ml 200 Milk
200 g 200 Flour
Creme Fraiche
Salt and Pepper
Cayenne Pepper
Directions
- Chop the green tops from the leeks and save for later. Use the white parts for the soup. Half the leek and wash. Slice as finely as possible.
- Put the water on to simmer.
- In a separate pan, heat the butter and add the diced onion to sweat down. Then add the leeks for 5 minutes.
- Add the simmered water to the onions and leeks followed by the potatoes. Bring to the boil and cook for around 10 minutes or until potatoes are tender.
- Add the double cream and simmer for 2 minutes, then remove from the heat.
- Blend until smooth, add cayenne pepper and any salt and pepper.
- Slice the green parts of the leeks and submerge in a small amount of milk.
- In a separate bowl mix flour, salt, pepper and cayenne pepper. Add the leeks and coat evenly.
- Deep fry the leeks until golden brown and crispy. Serve on top of the soup with a dollop of crème fraiche.
Notes
- Leeks are rich in fibre and vitamin K, supporting digestion and bone health.
