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.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
This campaign was originally produced in the framework of a programme co-financed by the European Union