Serves 6 as a main:
50gram of butter
225gram of celery (about 3-4 stalks)
300grams of leeks , white and light green bits only
1 kilo of potatoes (floury)
100gram onions
1.5 liters chicken cubes
600ml cooking cream or crème fraiche
3 cloves of garlic
Salt and pepper
Nutmeg and lemon juice ( optional)
Chives to taste for decorating
Pancetta cubes, baked crispy for decorating (optional)
Method:
Cut celery, leeks, onions and garlic finely. Melt buter in a deep pan, but don’t let it colour (lowest heat). Peel te potatoes and chop them .
When the butter is melted add the leeks, celery and onions and garlic to the pan and let soften for about 20 minutes on low heat, so they don;t colour either (we want a white soup).
Add the chopped potatoes with the stock and let simmer for another 20 minutes or until the potatoes are cooked.
Transfer soup to a blender and blend until smooth.
Return soup to the pan and add the cream or crème fraiche, season to taste.
Add nutmeg and lemon juice to whiten the soup more.
Ladle into bowls and srpinkle with chives and lardons if using.
Recipe adapted form a Martha Stewart recipe, photos Gardeninglady
Per portion 260Kcal
