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.
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
A simple yet flavoursome warm Potato and Chicken Salad, complete with 5 Spice seasoning.
Portugese salt cod fitters with crunchy lime salad
Try these fabulous fritters tonight and you'll wish you found them sooner. Quick, easy and delicious!
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