Potato and leek cream soup
Never heard of this soup before coming to England. I know, what a pity. I used to love mushroom cream soup, but that was all I could make when coming to cream soups. In our honeymoon we've had lots of cream soups that broadened my knowledge of this gastronomic area. In Romania we mainly eat broths, if you need an explanation. Moving to England though, I've discovered this kind of soup in a restaurant and felt in love ever since. Strongly flavored, special, you have to try it.
- Prep Time : 10 minutes
- Cook Time : 60 minutes
- Yield : 6
- Allergens : milk
1. Melt the butter and oil in a saucepan at medium heat. Add the diced onion and leeks and saute. Mix for a few minutes, make sure it won't burn. Add the wine and let it simmer for 10 minutes until it evaporates.
2. Add the chicken stock, potato, garlic, season, making sure you won't over salting it, as the stock might be already seasoned. Leave for 25 minutes on low heat until the potatoes are done.
3. Turn the heat off, let it cool for 5 minute. Blend the soup until it becomes creamy. Put it back on the pan, add the double cream and let on low heat for 2 minutes. Sprinkle with parsley and serve with hot buttered bread.