Leek soup with sour cream

Serves 4 Starters and mains

Advertisement

Method

To make the frazzled leek, trim 1 leek, slit in half, then wash under the cold tap to remove any soil. Drain well and dry on kitchen paper, then finely shred, cutting horizontally across the leek.

Heat the oil in a wok and fry, a third at a time, until lightly golden. Scoop out using a slotted spoon, then drain on a kitchen paper-lined plate. Set aside until ready to serve. Trim the leeks, slit down the top, dark-green section, then wash under the cold tap to remove any soil. Slice into 5mm rounds, put in a colander and rinse again. Peel and cut the potatoes in half, then thinly slice.

In a pan, melt the butter with the oil, add the leeks and stir to coat. Sweat, uncovered, over a medium heat for 5 minutes. Stir in the potatoes and season, sweating together for 6 minutes and stirring so the potato doesn’t stick to the bottom of the pan.

Add the stock and 250ml water, then the milk and cream. Bring to the boil and simmer for 10 minutes. Add the chives and wild garlic, if using, and simmer for a further 5 minutes. Allow to cool for a few minutes before liquidising.

Serve the soup dotted with scoops of sour cream and a dusting of freshly ground black pepper. Top with the frazzled leeks and decorate with the wild garlic flowers, if using.