This soothing soup is given a unique twist by adding earthy dillisk to the mix.
Ingredients
Serves 4
- 2kg Potatoes
- 6 leeks, sliced
- 50g butter
- 1 tbsp dried dillisk
- Sea salt
- 2 vegetable stock cubes (for 2-2.5 litres of stock)
- 500ml cream
Method
1. In a large pot, melt the butter. When it foams add the leeks and sweat gently on a medium heat for 10 minutes. Season with sea salt.
2. Add the potatoes and the dillisk. Fry briefly and then add the vegetable stock. Bring to the boil and then reduce the heat to a simmer.
3. When the potatoes are soft, blend the soup. Add the cream and check the seasoning. If the soup is too thick, add a little more stock to thin it out.
4. Warm thoroughly and serve.
Tip: Homemade vegetable stock can be used – make with leek trimmings, onions and garlic.
