Find your recipes and restaurants here

Creamy potato soup with lemon oil

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


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



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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.