I love this soup. It is really a comfort food/soup after a lousy day. It is creamy and filled with flavour.
I fell in love with this soup back in 2008 during my trip in Bali with my girlfriends. On the last night, we found this restaurant to have dinner without reservation. It was a peak season and it was pretty hard to find a restaurant without reservation. While waiting for some of my girlfriends to finished last minute shopping, Ive decided to order this soup to fill my tummy and for the girls to pay!! ;p
Recipe :
- 4-5 Russet Potatoes - Remove skin and cut into small cubes
- Leeks - Slice the while and light green part only
- Butter - 1/4 stick
- Seasalt
- Blackpepper
- Fresh Thymes - leaves only
- Heavy Creme
- Water - 1 cup
- Fresh Chives as garnish
Direction:
Butter in pot and add leeks. Stir-fry the leeks till soft but not brown in medium fire.
Add potatoes, chicken stock and water. Boil the potatoes till soft.
Once the potatoes soften, use a hand blender and blend the soup till smooth. If you do not have hand blender, use a normal blender by transferring the soup into the the blender.
After blending, add fresh thymes some seasalt and pepper and boil for 20 minutes. Always taste the dish that you are cooking and decide how much salt and pepper do you prefer.
Do not follow a recipe blindly.
Add creme to the soup. If the soup is too watery, mix corn flour and water and mixed into the soup bit by bit.
Serve the soup warm and not pipping hot.
Garnish with Chives and some additional pepper.
Enjoy!
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