Sprig of Thyme
2 cloves Garlic
12 leeks cut in half, whites in one bowl and greens in another (finely sliced)
1 onion finely sliced
2 large potatoes (grated)
2litres of chicken stock (Hot)
1 litre of cream (Hot)
For this recipe, it is best to get all the ingredients ready before cooking the soup because in order to keep the vivid green colour you must cook it quickly. Having the hot stock and hot cream also speeds up the cooking process.
1- In a large pot sweat the onion, garlic thyme and the leek whites with the butter a pinch of white pepper and a pinch of salt.
2- Grate the potato into the pot with the onion and leeks. This will cook the potato quickly.
3- Add the hot stock and allow to cook for 6-8 minutes.
4- Now add the hot cream, leek greens and cook for another 4 minutes.
5- Pour into a blender and blitz until smooth.
6- Pass and check seasoning.
Serve immediately while hot and bright green with some potato and onion bread.