Serves 6
Ingredients
- 300g Leeks
- 600g Maris Piper Potatoes
- 2 cloves garlic
- 2 sprigs thyme
- 30ml rapeseed oil
- 2 L vegetable stock
- ¼ tspn white pepper
- 100g of double cream or Crème Fraiche
- Salt to taste
- 2 new potatoes
- 50g watercress
- 6 scoops Hansom Mustard Ice Cream
Method
- Wash, peel and roughly chop the potatoes. Wash and chop the leeks. Add them both to a pan with the rapeseed oil and sweat on a low heat.
- When the leeks start to become translucent, peel and chop the garlic and add to the pan. Allow to sweat for a further 2 minutes.
- Add the thyme, vegetable stock and white pepper. Allow to simmer until the leks and potatoes are soft – arounds 35 minutes.
- Transfer into a food processor or blender and begin to blend. Add the cream or crème fraiche along with salt to taste. Return to a pan if serving straight away or refrigerate for up to 4 days and reheat later.
- Slice the new potatoes and thinly as you can, use a mandolin if you have one. Deep fry the slices at 180c until golden brown and crispy. Season with salt to taste.
- Heat the soup gently in the pan. Pour into serving bowls. Finish with the potato crisps, watercress and a scoop of the Hansom Mustard Ice Cream.
