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.
Make use of the new season crop to create this deliciously fresh and light dish.
Give this delicious Thai chicken and potato curry a go! Not only is it super tasty it is also low fat and high in protein - get cooking now!
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
This campaign was originally produced in the framework of a programme co-financed by the European Union