Potato, Leek and Walnut Soup
Photography Aaron McLean.
Serves: 4-6
INGREDIENTS
1 large knob of butter
1 large leek, well washed and sliced
1 onion, sliced
2 cloves garlic, crushed
1 bay leaf
2 teaspoons chopped thyme
500 grams floury potatoes, eg Agria, peeled and sliced
2 cups chicken stock
2 cups milk
¼ cup chopped walnuts, toasted, skins rubbed off, finely ground
squeeze of lemon juice
sea salt and freshly ground pepper
To serve
crème fraîche
extra toasted walnuts for garnish, optional
chopped chives
METHOD
Melt the butter in a large saucepan and add the leek, onion, garlic, bay leaf and thyme.
Cover and cook over a low heat for 15 minutes, stirring occasionally. Add the potatoes and cook for 5 minutes. Pour in the stock and milk, season and simmer until the potatoes are falling apart. The soup will curdle while cooking but will become smooth when processed. Leave for 10 minutes then stir in the walnuts and process, in batches, until smooth. Tip into a clean saucepan and reheat gently.
To serve: Stir in the lemon juice and ladle the soup into warm bowls. Top with a spoonful of crème fraîche, toasted walnuts and chopped chives.
Menu: Serve with the Baked whole Camembert with Bayonne Ham and Cornichons and a side of Witlof, Celery and Pear Salad.
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