Spiced potato and leek soup with crisps
serves
6
Food writer and chef Helena Moursellas concocts a textural dream with this crispy yet hearty soup.
Ingredients (13)
- 1/4 cup (60ml) extra virgin olive oil
- 50g unsalted butter
- 1 onion, finely chopped
- 2 leeks, white part only, thinly sliced
- 2 garlic cloves, crushed
- 1/2 tsp chilli flakes
- 1/2 bunch sage leaves, finely chopped, plus extra to serve
- 700g desire potatoes, roughly chopped, plus 1 extra small potato, peeled, thinly sliced
- 5 cups (1.25L) chicken stock
- 1 parmesan rind, plus grated parmesan to serve
- Vegetable oil, to deep-fry
- 1/4 cup (60ml) thickened cream
- Toasted sourdough, to serve
Method
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1.Heat olive oil and butter together in a large saucepan over low heat. Add onion and leek, season with 1 tsp salt flakes and cook, stirring occasionally, for 10-15 minutes until very soft. Add garlic, chilli and sage and cook, stirring occasionally, for a further 5 minutes or until softened and fragrant. Add potato and cook for a further 2 minutes.
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2.Add stock and parmesan rind, and bring to a simmer. Cook for 40 minutes or until the potato is very tender. Remove from the heat and discard the parmesan rind.
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3.In two batches, whiz soup in a blender until smooth. Season to taste. Keep hot.
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4.Half-fill a small saucepan with vegetable oil and bring to 180°C (a cube of bread will turn golden in 30 seconds). Add extra sliced potato and cook for 2-3 minutes until crispy. Drain on paper towel. Add extra sage leaves and cook for 30 seconds until crispy.
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5.Divide soup among bowls, top with cream, crispy potato, grated parmesan, and fried sage. Serve with toasted sourdough.
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