LEEK AND POTATO SOUP
Creation Viognier 2008
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
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.