Potato And Leek Purée

Ideas
6 servings Prep: 35 mins, Cooking: 30 mins
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Starch

By Food24 November 03 2009
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Ingredients (11)

30.00 ml olive oil — extra virgin
1.00 onion — chopped
3.00 cloves garlic — cloves, crushed
200.00 g potatoes — peeled and halved
2.00 potatoes — peeled, cubed and boiled
100.00 g leeks — sliced
1.00 Litres stock — chicken
120.00 g mascarpone cheese
6.00 salmon — slices smoked
50.00 g leeks — blanched
80.00 ml vermouth — Martini Bianco
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Method:

1. Heat the olive oil in a saucepan. Sauté
the onion over a medium heat until soft.
Stir in the garlic and fry for one minute.

2. Add the potatoes, leeks and stock and
bring to the boil. Reduce the heat and
simmer for 20 to 30 minutes. Transfer to a
food processor and blend until smooth.

3. Return the mixture to the saucepan and
gradually add the mascarpone, stirring
until heated through. Season with salt
and white pepper. Serve poured over
the boiled potato cubes. Garnish with
smoked salmon and blanched sliced leeks
or sprigs of chervil. Drizzle with Martini
Bianco and a little extra olive oil just
before serving.



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