This soup is apparently a classic (jamieoliver.com)
. It is usually served when it is still hot, but you still serve it chilled especially during a hot and sunny summer afternoon, and it still taste divine. There are also some nutritional information available on Jamie Oliver's website. But for your information, I was not using the recipe from his website, but from a book that I've bought last week, since the ingredient is almost the same. BTW, I've done some improvisation; I skipped the single cream, so it might contain less calories (I hope so).
Nutritional Information - Amount per serving:
- Calories108kcal
- Carbs14.6g
- Sugar5.4g
- Fat3.5g
- Saturates0.5g
- Protein2.9g
So, here is the improvised recipe:
Serving:6
Prepared in 15-20 mins
Cooks in 30-40 mins
Ingredient:
3 large leeks (I've used 2)
1/2 oz butter
1 onion, thinly slice
2 oz potatoes, chopped (I've used 1 big US potato)
11/2 pints vegetables stock (you can also use chicken stock)
2 tsp lemon juice
1 bay leaf
1 egg yolk (skipped)
150ml single cream (skipped)
salt and white pepper,
freshly snipped chives, to garnish. (skipped)
How to cook:
1. Trim the leeks and remove most of the green part, slice the white part (thinly)
2. Heat the pan, put in the butter, onion and leeks. Cook it for 5 minutes but make sure do not turn in brown.
3. Then, add in the stock (in my case chicken stock), lemon juice, bay leaf and chopped potatoes. Let it cook until the potatoes are soft.
4. After that, do not forget to season your soup with salt and pepper. Then, transfer your soup into a food processor and blend it well. (Ok, I just stop right here and skipped the yolk and cream part).
5. If you want to add the cream, here it goes. Transfer back the soup into the pan. Add the yolk into the cream and whisk it until it blend and add it to the soup. Reheat the pan but not to boil.
6. Do not forget to garnish it with chives, which I also skipped.
Picture courtesy of Google.
