This lovely recipe comes from Pol Martin’s book – Supreme Cuisine – Published in Canada
- You may use leftover chicken fats and drippings from roasting chicken in place of butter. I catch-all mine in a large pizza pan placed beneath chicken pieces whilst roasting.
- Never add salt to potatoes until they are completely fork tender.
- You may substitute leeks with 7 bunches of spring onions.
- 1 stock cube dissolved in hot water makes up 250 ml of chicken stock . You may use a chicken carcass if you have one left over to make up stock.
- Never over process potatoes or you will get a very gluey, gloppy soup !! The secret is to stop right before this can happen. It is best to leave a few bits of potatoes lying around in soup rather than to risk this happening because it will spoil the soup.
- To clean leeks: Slit them from the base upwards – just enough to rinse dirt out of them under clean running tap water
1 Tbsp butter
1 large Spanish onion, sliced
3 large leeks, white part only (I use the greens as well), washed and sliced
3 parsley sprigs, fresh
2.5ml thyme, dried
1 tsp basil, dried
4 large potatoes, peeled and sliced
4 cups light chicken stock, heated
125 ml heavy cream, added to taste
Salt to taste
Pepper to taste
Heat butter in saute pan over medium heat. Add onion and cook 7 minutes over a low heat, stirring once during cooking.
Add leaks, parsley and seasonings. Cover and cook 7 minutes over low heat.
Add remaining ingredients, except cream. Season to taste and cook for a further 30 minutes, stirring occasionally. Pass soup through a food mill or use an electric stick blender directly in pot with heat turned off. Stir in some cream to taste and serve with a swirl of cream dusted with finely chopped chives. Enjoy!