Cre­ation Viog­nier 2008

House and Leisure Food - - FRONT PAGE -

50g un­salted but­ter 1T olive oil 1 brown onion, finely chopped 3 leeks, finely sliced and

washed very well 3 spring onions, finely

chopped 1 cel­ery stick, finely chopped

(in­clud­ing leaves) 1 gar­lic clove 220g pota­toes, peeled

and chopped 750ml chicken stock 200ml cream salt and white pep­per 50ml crème fraîche 2T chives, chopped

Serves 6

Melt the but­ter in a pot and add the olive oil, onion, leeks, spring onions, cel­ery and gar­lic. Cover and cook, stir­ring oc­ca­sion­ally, over low heat for about 20 to 25 min­utes, un­til ev­ery­thing is soft­ened but not browned. Add the pota­toes and stock and bring to the boil. Re­duce heat and leave to sim­mer for about 45 min­utes. Al­low to cool slightly and blend un­til smooth. Re­turn the soup to the pot, bring to the boil and add the cream. Re­move from the heat, sea­son with salt and white pep­per. Stir in the crème fraîche just be­fore serv­ing and top with chives.

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