Leek & Potato Soup with Roasted Red Pepper Puree

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Leek & Potato soup with roasted red pepper puree

Preparation time: 10 mins?
Cooking time: 30 mins?

Difficulty:
Serves: Depends how hungry you are

Dietary guidance: v 

Tags: soup · potato · leek ·

Ingredients

425g Potatoes - cut into 1/3" - 1cm cubes
110g Leeks - Thin slices
55g Butter
900ml Veg Stock
120ml Milk
4x Red Peppers
2x Red Chillies

Method

Leek & Potato Soup:

Add the butter to a pan and heat on low until the butter starts foaming

Add the Leeks & Potatoes and coat with the butter

Season the veg and sweat for 10 mins, DO NOT LET IT BURN

When then veg is SOFT BUT NOT COLOURED add the boiling stock and simmer for 10/15 mins

Put into a blender with the milk and blend to a smooth consistency



Red Pepper & Chilli Puree:

Roast the peppers in an oven until charred, remove from oven and place in a plastic (sandwich) bag to cool. This will help to remove the skin.

Remove the skin from the peppers & de-seed. De-seed the chillies. Blend in a food processor.


Serve the soup hot with the cold puree swirled in.

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