Leek & Potato soup

serves 4

ingredients
50g/2oz butter
450g/1lb leeks, trimmed and
finely sliced
700g/11⁄2lb potatoes, roughly
chopped
900ml/11⁄2pt vegetable stock
4 sprigs of fresh rosemary
450ml/3⁄4pt milk
2 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons crème fraîche
salt and ground black pepper

Method
• Melt the butter in a large saucepan, add the leeks and sweat gently for
5 minutes, stirring frequently. Add the potatoes, stock, rosemary and
milk. Bring to the boil, then reduce the heat, cover and simmer gently for
20–25 minutes until the vegetables are tender. Remove from the heat.

• Cool for 10 minutes. Discard the rosemary, then pour into a blender or
food processor, and purée until smooth. Return to a clean pan, and stir in
the parsley and crème fraîche. Season to taste.

Reheat gently and serve.

Jerusalem Artichoke Soup

serves 4

ingredients
1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper

Method
• In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.
• Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
• Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.
• Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.

Almond soup

serves 4

ingredients
225g/8oz blanched almonds,
minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
black pepper

Method
• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.

• Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.

• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper.

Reheat gently and serve.