Leek, potato and ginger soup

Babiche Martens

For this hearty leek and potato soup (vichyssoise), I’ve included a hint of ginger to add a little peppy flavour. I have also garnished it with crunchy toasted chickpeas roasted in the oven for 40 minutes with a little salt and oil, then topped the soup with rocket leaves.

Keep a big pot of this soup in the fridge for cold days; its velvety texture never ceases to amaze me.

Ingredients

20 g	Butter
1	Onion, chopped
1 large	Leek, chopped
1 stick	Celery, chopped
3 cloves	Garlic, chopped
2 tsp	Grated ginger
2 cups	Potatoes, cubed
3 cups	Chicken stock
1 cup	Cream
1 cup	Chickpeas, toasted, to garnish
1 cup	Baby rocket, to garnish

Directions

1. Into a large pot place the butter and melt. Add the onion, leek, celery, garlic, ginger and potatoes. Cover and let it cook for 5 minutes to sweat all the vegetables.
2. Add the chicken stock. Bring to a simmer for 15 minutes until all the vegetables are soft. Blend until perfectly smooth. Season with salt and pepper.
3. Just before serving stir through the cream.
4. Serve hot, topped with rocket leaves and crispy chickpeas.

More timeless recipes from Angela

• Tamarillo and pear crumble tart
• Short rib with Asian spices