Leek and potato soup

Serves: 4

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Total Time: 50

Prep Time: 15

Cook Time: 35

• FOR THE SOUP
• 50 gram(s) unsalted butter
• 500 gram(s) leeks, white parts mostly, sliced
• 3 stick(s) celery, finely chopped
• 1  fennel bulb, finely chopped
• salt and freshly ground black pepper
• 2 clove(s) garlic, finely chopped
• 250 gram(s) potatoes, peeled and chopped
• 120 ml dry white wine
• 1  bay leaf and 2 sprigs thyme
• 1 bunch(es) parsley or just stalks
• 4 tablespoon(s) crème fraîche
• FOR THE GARNISH
• 200 gram(s) leeks, white part only
• oil for deep frying
• salt

Method

1. This strictly vegetable version finished with a twirl of crisply fried leek, is far from austere. Chopping the vegetables finely lets them cook faster, so the soup tastes fresh.
2. For the soup, melt the butter in a large, heavy pot on a low heat. Add the leeks, celery, fennel and a teaspoon of salt, then sweat the vegetables, stirring from time to time, for about 10 minutes without allowing them to colour. Add the garlic and potatoes and sweat for a couple of minutes more.
3. Add the wine, 1.5 litres of cold water, the bay leaf, thyme, parsley and a generous grinding of black pepper. Bring to the boil, reduce the heat and simmer until the vegetables are tender (about 20 minutes).
4. Discard the herbs. Purée the soup and return to the pan. Stir in the crème fraîche and adjust the seasoning. Keep hot but don't boil again once the cream has been added.
5. For the crisply fried leek garnish, cut the leeks into 7cm lengths, and slice these into very fine matchsticks. Heat a quantity of oil at least 2cm deep in a heavy saucepan and when it is hot, fry the leek until it is golden and crisp - about half a minute. Drain on kitchen paper and sprinkle lightly with salt.
6. Serve the soup very hot with a spoonful of the crisp leek on top. Recipe by Shona Crawford Poole

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