The real taste of the capital!
Ingredients
- for the leek and potato soup:
- leek and potato soup
- 50 g butter
- 1 medium onion (peeled and roughly chopped)
- 2 leeks (white part only, roughly chopped)
- 2 sticks of celery (roughly chopped)
- salt and freshly ground white pepper
- 275 ml milk
- 275 ml cream (plus extra to adjust consistency)
- 4 potatoes (peeled and sliced)
- for the coddle mix:
- 8 cocktail sausages
- 4 slices of bacon (diced)
- 2 potatoes (peeled and evenly diced)
- 1 carrot (peeled and cut in batons)
- ¼ turnip (peeled and evenly diced)
- salt
- for the buttermilk cream:
- 150 ml cream
- 3 buttermilk
- salt and freshly ground white pepper
- for the garnish:
- 2 tblsp parsley (chopped)
Method
- For the Leek and Potato Soup:
- Melt the butter in a heavy-based saucepan and add the onion, leeks and celery. Season and cook gently until soft (about 20 minutes).
- Add the milk and cream and bring to the boil.
- Add the potatoes and simmer for about 10 minutes.
- Liquidise the soup and pass it through a strainer.
- Taste for seasoning and add cream if necessary to adjust the consistency.
- For the Coddle Mix Poach the sausages and bacon in a medium-sized saucepan of simmering water until cooked. In a separate pan blanch the potatoes, carrot and turnip in boiling salted water until tender but still with some bite.
- For the Buttermilk Cream: Semi-whip the cream and add the buttermilk. Season. Whisk until firm.
- To Serve: Heat the soup, add the coddle mix and simmer until heated through. Place in four warm soup bowls. Garnish with a spoonful of buttermilk cream and some parsley.
