Serves approximately 10
- 3 peeled potatoes (quartered)
- 2 leeks (whites only, diced)
- 1 bulb of fennel (diced)
- 1 onion (diced)
- 1/2 Tb garlic (chopped)
- 3/4 gal vegetable stock (recipe below)
- 1 cup heavy cream
Sweat leeks, fennel and onion in butter until just soft. Add garlic and continue cooking for approx. 2 more minutes. Add potatoes and stock. Bring to a simmer. Cook until potatoes are ‘fork tender’ Add cream and bring to a simmer for 5-6 more minutes or until potatoes are completely soft. Puree soup in blender at high speed and pass through a fine mesh sieve (optional). Garnish with a dollop of crème fraiche, julienned smoked salmon and micro arugula.
Vegetable Stock recipe
- 2 large carrots (peeled, rough chop)
- 1/4 bunch celery (rough chop)
- 1.5 bulbs fennel (rough chop)
- 2-3 onions (rough chop)
- 2 leek tops (reserve whites for soup)
- 2 bay leaves
- 2 Tbs black peppercorn
- 1.5 gal water
Sweat all ingredients in small amount of oil until fragrant. Add water and simmer for 45-50 min. Strain.