Soups

Chilled Leek and Potato Soup with Chive Crème Fraiche

4 Servings

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Chilled Leek and Potato Soup with Chive Crème Fraiche

4 Servings

A twist on a classic, this Chilled Leek & Potato Soup is a great lunchtime alternative to a salad, on a summer day and it’s super easy to make.
  1. Chilled Leek and Potato Soup with Chive Crème Fraiche-1
  1. Chilled Leek and Potato Soup with Chive Crème Fraiche-1

Ingredients

  • 1 tbsp. olive oil
  • 500g Maris Piper potatoes, peeled and roughly diced
  • 250g leeks, washed and sliced
  • 350ml milk
  • 500ml vegetable stock
  • Juice of ½ lemon
  • Salt and pepper, to taste

For the Chive Crème Fraiche:

  • 250ml crème fraiche
  • 40mg chives, finely chopped
  • Zest and juice of ½ lemon
  • Salt and pepper

To Serve:

  • Baby spinach leaves
  • 40g black summer truffles, finely sliced
  • 40ml black truffle oil
  • Black peppercorns
     

Preparation

  1. Heat the olive oil in a large pan.
  2. Add the potatoes and leeks and gently sauté for 10 minutes, before adding the milk and vegetable stock.
  3. Bring to the boil and then reduce to a simmer and cook, until the vegetables are just cooked.
  4. Add the lemon juice and salt and pepper. Using the Cordless Pro Hand Blender, with the blending attachment, blend until smooth.
  5. Chill in the fridge for 2 hours.
  6. In a small bowl, mix the crème fraiche, chives, lemon juice and salt and pepper together.
  7. Once chilled, briefly stir the soup, before pouring into 4 bowls.
  8. Place a dollop of the chive crème fraiche into the middle of each bowl.
  9. Season with freshly ground black pepper and then scatter with the baby spinach leaves and slice truffles. Drizzle with a little truffle oil, before serving.