1 tbsp oil
1 leek
1 cup potato cubed
1 bay leaf
1 cube of chicken or vegetable stock *
4 to 5 peppercorn
1 1/2 cups of water
2 tbsp cream (half and half or whipping cream)
Heat oil and sauté the chopped leaks, potatoes with the bay leaf. Add the peppercorns, soup cube and water. Let it cook covered on low medium heat till the potatoes are cooked for about 15 to 20 minutes. Keep it aside to cool and puree the mixture in a blender. The bay leaf can be removed or left in the soup before pureeing.
Add about 1/4 cup water if needed and the cream. Reheat for a quick minute if you want to serve the soup warm.
My version of this soup goes to JC100.
Nudo olive oils taste testing event will be held on June 14th 12:30 to 2:30 at All the Best Fine Foods.
Located at 1101 Yonge street Toronto.
Jason Gibb, the co-founder of Nudo olive oils will be hosting a tasting of a new range of artisanal olive oils made from 100% natural Italian olives straight from the groves of Le Marche, Italy. Nicole Rumball the executive chef of All the Best Fine Foods will provide samples of delicious lunch dishes for us to taste made with Nudo oils.
Follow the event on twitter the Hashtag is #nudotoronto
See you there :)
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