An update on the classic leek and potato soup.
500g leeks, ends trimmed
50g unsalted butter
300g peeled and finely chopped celeriac
1 litre chicken or vegetable stock
Squeeze of lemon juice
4 tbsp double cream
2 tbsp olive oil
- Cut a 5cm piece off the green end of the leeks and set aside for the crispy leek garnish. Slice the remaining leeks.
- Heat the butter in a large saucepan over a medium heat. When foaming, add the sliced leeks and a large pinch of salt. Cover with a lid and sweat for 6-8 minutes, stirring occasionally.
- Add the celeriac and sweat for another 5 minutes then add the stock and bring to a simmer. Simmer gently for 6-8 minutes or until the celeriac is completely soft.
- Allow to cool for 5 minutes, then transfer to a blender with the lemon juice and whiz until completely smooth. Tip back into the pan then stir in the cream and season, adding more salt, pepper or lemon juice to taste.
- For the crispy leek garnish, halve the reserved pieces of leek lengthways, then cut into fine strips. Heat the oil in a frying pan over a medium-high heat and fry the leeks, stirring regularly, for 5-6 minutes until golden and turning crisp. Drain on kitchen towel and toss with a pinch of salt. Scatter over the soup to serve.
Food styling: Kitty Coles. Food styling assistant: Care Cole. Prop styling: Louie Waller