Name: Potato and Leek Soup Date:

Code: Tested:
Recipe #: 3 Revised:
Yield: Serves 8 Revised:

Code Ingredients Specifications Units Quantity

Butter g 40
Olive oil g 60
Leeks, brunoise g 100
Onion, brunoise g 60
Garlic, brunoise g 15
Potatoes, small diced g 150
Chicken stock or water ml 500
Thyme g 1
Salt t.t
Cream t.t
Flour ml 75
Parsley, minced g 15

Mise en Place:


Method:
 Sweat the onion, garlic and leeks in olive oil and butter. Add salt to release all the water. Mix in the
potatoes and sauté. Add flour and cook the roux until blonde.
 Slowly add the chicken stock and simmer until the vegetables are tender. Bled the soup until smooth and
place back in the pot to simmer, add the cream season.
 Place the soup on tip of the ice batch and cool down and place inside the hiller. Serve in cold bowls.
 NOTE: traditionally serve cold but may be serve hot if preferred by chef.

Picture and Notes:

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