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.
|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||Chickpeas, toasted, to garnish|
|1 cup||Baby rocket, to garnish|
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- 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.
- 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.
- Just before serving stir through the cream.
- Serve hot, topped with rocket leaves and crispy chickpeas.