Leek and potato soup ~ Potage de poireaux et pommes

Leeks (flesh only) 500gm 1 kilo 2 kilo

Butter 25gm 50 gm 100 gm
White stock 750 mls 1.5 lt 3 lt
Bouquet garni 1 1 1
Potatoes (flesh only) 200 gm 400 gm 800 gm
Salt and pepper To taste
Method

1. Using the white and light green part of the leek (washed) cut into a paysanne.
2. Slowly cook in the butter using a little salt without colour until soft.
3. Add the stock, bouquet garni and the potatoes cut into a paysanne to match the leeks in size.
4. Simmer until the leeks and potatoes are cooked approximately 15 minutes after reaching the boil.
5. Correct the seasoning.
6. Just before serving this soup can be finished with cream or you can monté with butter.

Chive and potato soup ~ Vichyssoise

Leeks (flesh only) 50gm 100 kilo 200 kilo

Sliced onion 1 2 4
Butter 25gm 50 gm 100 gm
White stock 1 lt 2 lt 4 lt
Bouquet garni 1 1 1
Potatoes (flesh only) 400 gm 800 gm 1.6 k
Salt and pepper To taste
Cream 200 mls 400 mls 800 mls
Chopped chives
Method

1. Melt the butter and cook off the onion and leek until soft in a lidded pan.
2. Add the stock, bouquet garni and the potatoes.
3. Simmer until cook, remove the bouquet garni and skim any fat off the top.
4. Liquidise the soup and pass through a conical strainer.
5. Return to the pan, correct the colour, consistency and seasoning.
6. Finish with cream and remove from the heat.
7. Chill down and serve cold with chopped chives.