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Potato And Leek Purée

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 11
Servings 6
Time 35


  • 30
    extra virgin olive oil
  • 1
    onion, chopped
  • 3
    garlic, crushed
  • 200
    potatoes, peeled and halved
  • 2
    potatoes, peeled, cubed and boiled
  • 100
    leeks, sliced
  • 1
    chicken stock
  • 120
    mascarpone cheese
  • 6
    slices smoked salmon
  • 50
    blanched sliced leeks or sprigs of chervil, to garnish
  • 80
    Martini Bianco


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.


Read more on: starch  |  sauté

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