For this hearty leek and potato soup (vichyssoise), I’ve included a hint of ginger to add a little peppy flavour. I have also garnished it with crunchy toasted chickpeas roasted in the oven for 40 minutes with a little salt and oil, then topped the soup with rocket leaves.
Keep a big pot of this soup in the fridge for cold days; its velvety texture never ceases to amaze me.
Ingredients
| 20 g | Butter |
| 1 | Onion, chopped |
| 1 large | Leek, chopped |
| 1 stick | Celery, chopped |
| 3 cloves | Garlic, chopped |
| 2 tsp | Grated ginger |
| 2 cups | Potatoes, cubed |
| 3 cups | Chicken stock |
| 1 cup | Cream |
| 1 cup | Chickpeas, toasted, to garnish |
| 1 cup | Baby rocket, to garnish |
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Directions
- Into a large pot place the butter and melt. Add the onion, leek, celery, garlic, ginger and potatoes. Cover and let it cook for 5 minutes to sweat all the vegetables.
- Add the chicken stock. Bring to a simmer for 15 minutes until all the vegetables are soft. Blend until perfectly smooth. Season with salt and pepper.
- Just before serving stir through the cream.
- Serve hot, topped with rocket leaves and crispy chickpeas.
