Name: Creamy potato soup with lemon oil
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 10.00 ml lemon zest only; 50.00 ml olive oil extra virgin; 50.00 g butter; 2.00 leeks rinsed, sliced; 2.00 onion sliced; 1.00 celery stalks sliced; 1.00 garlic cloves; 1.00 kg potatoes peeled and cubed; 1.30 Litres stock chicken; 125.00 ml sour cream; 15.00 ml fresh chives chopped

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Ingredients (11)

10.00 ml	lemon — zest only
50.00 ml	olive oil — extra virgin
50.00 g	butter
2.00	leeks — rinsed, sliced
2.00	onion — sliced
1.00	celery stalks — sliced
1.00	garlic — cloves
1.00 kg	potatoes — peeled and cubed
1.30 Litres	stock — chicken
125.00 ml	sour cream
15.00 ml	fresh chives — chopped

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Method:

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.