Serving Size : 4 Preparation Time :0:15
Categories : Soups
600 grams potatoes -- peeled and cubed
1 medium white onion -- finely chopped
300 grams leeks, white only -- thinly sliced
200 grams leeks, green only -- thinly sliced
1 litre milk
125 milliliters cream
1/2 nutmeg -- grated
salt and pepper
olive oil
1 bunch chives -- coarsely chopped
Heat 2-3 tablespoons of olive oil in a large pan and add the potatoes, onion and white part of leeks. Cook gently for around 15-20 minutes until the vegetables begin to soften but do not allow to colour.
Add the milk and simmer gently for 30 minutes, pass the contents of the pan through a mouli sieve with a fine disc. Alternatively use a food processor but do not overwork.
Return to a clean pan and reheat gently.
Meanwhile bring a pan of lightly salted water to the boil and blanch the green parts of leeks for 2-3 minutes. Plunge into cold water immediately to 'seal' the colour.
Drain and add to the soup with the cream, the grated nutmeg and season to taste. Reheat gently. Garnish with chopped chives.
