About Herefordshire You are in: Hereford and Worcester > About Herefordshire > Chilled potato soup  Anthony Worrall Thompson joins Richard Chilled potato soupThis special recipe using Herefordshire ingredients is by top TV chef Anthony Worrall Thompson. Chilled potato soupThis recipe uses ingredients from Herefordshire. Anthony Worrall Thompson The Great British Menu Serves:4 Cooking method: Ingredients:
- 2 tbsp Olive oil ,
- 2 Leeks, white and pale green
- 2 Onions, Finely chopped
- 2 Garlic cloves, Finely chopped
- 1/2 tsp Soft thyme leaves , Finely chopped
- 4 King Edward potatoes, Peeled and cubed
- 1 Bay leaf,
- 2 litres/3陆 pints Chicken or vegetable stock,
- Pinch freshly grated nutmeg ,
- To taste Salt and white pepper,
- 300ml/10fl oz Double cream,
- 3 tbsp Chives, Snipped
Method:- Heat the olive oil in a saucepan, add the leeks, onions, garlic and thyme, and cook over a moderate heat for 15 minutes or until the vegetables are soft but not coloured.
- Add the potatoes and bay leaf and cook until the potatoes start to stick to the bottom of the pan.听
- Add the stock and nutmeg and stir. Bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are cooked.
- Allow to cool slightly, pur茅e the soup in a blender until smooth, then pass through a fine sieve into a clean saucepan.
- Season to taste with salt and freshly ground white pepper.
- Add the cream
- Thin down with more stock, if necessary.
- Allow the soup to cool, then chill in the fridge.
last updated: 15/08/07 You are in: Hereford and Worcester > About Herefordshire > Chilled potato soup |
