Wild Leek and Potato Soup
- 3 tbsps butter
- 1 medium onion, diced
- 18 wild leeks or 3 farmed leeks, green tops reserved and whites roughly chopped
- 2 garlic cloves, minced
- 3 potatoes, peeled and roughly diced
- 8 vegetable stock
- salt & pepper to taste
- 1 tbsp olive oil
Melt butter in a medium-sized pot over medium-high heat. Add the onion, the whites of the leeks and garlic, and cook while stirring constantly for 2-3 minutes or until vegetables begin to soften. Add potatoes and vegetable stock. Reduce heat to medium-low and over with a lid; simmer until the vegetables are completely tender (approximately 30 minutes).
Clean the leek greens, cut into thin strips and reserve.
Transfer the soup to a blender. Blend on high speed for at least one minute or until the mixture has achieved a velvety, smooth texture. Season with salt and pepper. Add additional stock or water to adjust consistency if necessary. Return the soup to a clean pot and keep warm over low heat. Heat a small pan over medium high heat.
Just before serving, add the olive oil and leek greens to a clean pan and sautée until just wilted. Garnish your individual bowls of soup with softened leeks and a drizzle of additional olive oil if desired.
Recommended pairing: Sauvignon Blanc
Serves six as a starter.
