Maggie Beer’s Potato, Leek, Lemon and Parmesan Soup

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Article by 

Maggie Beer

PREP TIME: 40 mins | COOK TIME: 20 minutes | SEASON: Autumn, Winter | ABILITY: Easy | MAKES: 2.5L
I BEST SERVED: Fresh can be frozen

Potato, Leek, Lemon and Parmesan Soup – A traditional favourite with a twist of lemon for a cold winter’s evening.

Table of Contents

INGREDIENTS

  • 50g extra virgin olive oil 
  • 50g unsalted butter  
  • 180g diced brown onion 
  • 6g chopped fresh garlic 
  • 3 leeks rinsed and finely chopped 
  • 12g fresh thyme leaves 
  • 40g lemon juice  
  • 625g white potato- skin on, inch chunks 
  • 1.25L vegetable stock 
  • 250g cream 
  • Sea salt flakes 
  • Pepper  

GARNISH
Shaved parmesan, extra virgin olive oil & drizzle of cream

METHOD

  1. Place the oil and butter in a large pan over medium heat, add the onion and sweat for 10 minutes without colour.
  2. Add the garlic, leeks and thyme, sweat down until the leeks are wilted, add the lemon juice to deglaze and season with salt and pepper.
  3. Add potatoes, stock and seasoning, bring to the boil and simmer, covered until potato is tender. Add cream and remove from heat.
  4. Emulsify with a stick blender and serve warm topped with parmesan, drizzle of cream & extra virgin olive oil.

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