About the Recipe
There’re few things more appealing in mid-winter that a rich, silky bowl of potato and leek soup. Add a burst of California summer with this warm stone fruit topping, a delightful contrast of flavor, texture and colour.
Ingredients
2 tablespoons olive oil
1 tablespoon butter
3 medium red potatoes (about 500g), peeled and cut into large pieces
2 leeks (whites only), thoroughly washed and sliced
1 stalk celery, roughly chopped
4 cups chicken stock
1 bay leaf
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
1 cup heavy cream
Stone Fruit Relish
1 tablespoon butter
1 each peach and nectarine, diced
1 teaspoon white wine vinegar
6 chives, chopped
¼ cup roasted pistachios, roughly chopped
Extra Virgin Olive oil
Preparation
Heat the olive oil and butter in a large heavy based saucepan, and add the potatoes, leek and celery. Cook, stirring for 4-5 minutes, until leek is softening.
Add stock, bay, thyme, and salt and pepper to taste. Bring to the boil, reduce heat and simmer, uncovered, until potatoes are tender, about 15-20 minutes.
Transfer mixture to a blender and puree until smooth, adding cream until desired texture. Taste and adjust seasoning as desired. Return to clean saucepan and reheat.
Meanwhile, to make relish, heat butter in a small pan, add peach, nectarine and vinegar, and cook for. 2-3 minutes on low heat until vinegar is absorbed. Stir in chives and pistachios.
Serve soup into bowls and top with a spoon of the relish. Drizzle with olive oil.