Melt the butter in a soup pan and add the leeks. Cook over a simmering flame for 3 minutes, continuously stirring until translucent, not allowing the leeks or butter to colour.
Add 1.5l of water and bring it to a boil. Add 1 level teaspoon of coarse sea salt to the pan, add the potatoes and simmer for 25 minutes.
Blend well and add the cream, salt and pepper before blending again.
Allow the soup to cool and then refrigerate for at least three hours. Sprinkle with chives and chervil to serve.
2 smooth potatoes (such as Desiree), peeled and finely diced
6 leeks, cleaned and cut into 1 inch pieces
750 ml chicken bouillon
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
A dash of nutmeg
1 ½ to 2 cups of sour cream or double cream
1 tablespoon of finely chopped chives
1 tablespoon of finely chopped chervil.
Vegetarian Thai potato noodle cleansing broth with basil and lemongrass
Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy!
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
This campaign was originally produced in the framework of a programme co-financed by the European Union