Potato and leek soup with goat's cheese cream

Name: Potato and leek soup with goat's cheese cream
Total time: 155 min
Ingredients: 1 kg rock salt; 1 kg small sebago potatoes (about 8), scrubbed; 2 heads of garlic; 40 gm unsalted butter; 2 tbsp extra-virgin olive oil; 2 leeks, white parts thinly sliced, green parts reserved; 1 litre chicken stock; 4 thyme sprigs, plus extra sprigs to serve; 2 bay leaves; 125 ml (½ cup) milk; 30 gm each finely grated truffle pecorino and Parmigiano-Reggiano; Thinly sliced fresh truffle and thinly sliced chives, to serve; 50 gm reserved green part of leek; ¼ cup finely sliced chives, plus extra to serve; 180 ml grapeseed oil; 80 gm chèvre (we use Meredith Dairy); 2 tbsp milk; 8 2cm-thick sliced sourdough baguette, cut on an angle; 40 gm each finely grated truffle pecorino and Parmigiano-Reggiano; 2 tbsp thyme leaves

www.gourmettraveller.com.au

A silky potato and leek soup with added indulgence.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

Share this recipe:

Cooking tools: