Creamy potato soup with lemon oil

Recipe from: 7/1/2007 12:00:00 AM
Ingredients 11
Servings 6
Time 30

Ingredients

  • 10
    ml
    lemon zest (grated)
  • 50
    ml
    extra-virgin olive oil
  • 50
    g
    butter
  • 2
    leeks (sliced)
  • 2
    onions (sliced)
  • 1
    celery stalk (sliced)
  • 1
    garlic clove
  • 1
    kg
    potatoes (peeled and cubed)
  • 1.30
    Litres
    chicken stock
  • 125
    ml
    sour cream
  • 15
    ml
    snipped chives
 

Method

40
 

Place the lemon zest and the olive oil in a small bowl in the microwave for one minute.
Stir well,then set aside to infuse.

Heat the butter in a saucepan.
Add the leeks,onions and celery and garlic.
Cook over a low heat for 10 minutes until soft.

Add the potatoes and stir well, then cover and cook over a medium heat for 10 minutes.
Add the chicken stock and bring to the boil.
Reduce the heat, cover and simmer for 20 minutes until the potatoes are tender.

Remove from the heat and blend in a food processor until smooth.
Return to the saucepan and gently hear through.

Add the sour cream and season to taste with salt and freshly ground black pepper.

Strain the olive oil and drizzle 5ml over each serving of soup.
Sprinkle with chives and serve immediately.

 

Read more on: starch  |  soup
 

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