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Potato, Leek and Spring Onion Soup
Recipe courtesy of Kerry Heffernan, Chef, South Gate, Jumeirah Essex House Hotel, New York City
Ingredients
- 3 Spring onions, diced
- 3 med Leeks, washed, and blanched
- 3 Idaho potatoes, diced
- 1 Tbsp Garlic puree
- 1 1/2 gal Chicken stock
- 2 oz Butter
- 1 pt Heavy cream
- 1 bunch Watercress
Directions
- In a medium rondeau melt the butter (no color) and gently sweat the onions, garlic, and leeks until tender, again no color or browning.
- Add the potatoes and the chicken stock. Bring to boil and simmer until the potatoes are fully cooked. Puree in a large blender until completely smooth and silky. Add the cream and pulse until fully blended.
- Take 3/4 cup of the soup and return to the blender. Add the watercress and puree until completely smooth. Swirl into the soup as a garnish.
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