Leek and potato soup
Up and Coming Gluten-free Chef of the Year 2013 finalist
Credited to: Aaron Bosdet-Kitchener
Kcal:
Serves 2
20 mins prep
30 mins cooking time
Ingredients
- 200g (7oz) onions
- 500g (18oz) leeks
- 30g (1oz) butter
- 1L (35fl oz) gluten free vegetable stock*
- 165g (6oz) potatoes
- Bouquet garni
- Salt and pepper
- Gluten free bread (croutons)*
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Peel, wash and chop onions into mire poix
- Trim and wash leeks, chop into mire poix
- Melt butter into a thick bottomed pan
- Add leek and onion and sweet in the pan
- Add stock bring to boil
- Add washed, peeled and diced potatoes
- Add bouquet garni
- Simmer until veg are soft
- Remove from heat and remove bouquet garni
- Blend until smooth season put back on heat
- Get frying pan put butter in the pan and add pieces of the bread until golden brown.
