serves 6
ingredients
50g/2oz butter
3 large leeks, trimmed and
thinly sliced
1 onion, thinly sliced
500g/1lb 2oz potatoes, chopped)
900ml/11⁄2pt vegetable stock
2 teaspoons lemon juice
pinch of ground nutmeg
1⁄4 teaspoon ground coriander
1 bay leaf
1 egg yolk
150ml/5fl oz single cream
salt and freshly ground
black pepper
• Melt the butter in a saucepan, and sweat the leeks and onion, stirring
occasionally, for about 5 minutes. Add the potatoes, stock, lemon juice,
nutmeg, coriander and bay leaf. Season with salt and pepper. Bring to
the boil, cover and simmer for 30 minutes until the vegetables are soft.
• Cool the soup a little, remove the bay leaf and purée the soup in a
blender or food processor until smooth. Pour into a clean pan.
• Blend the egg yolk into the cream, add a little of the soup to the mixture,
then whisk it all back into the soup and reheat gently. Cool and chill
before serving.
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