Name: Paddy's Potato and Leek Soup with Chive Puree and Croutons
Cuisine: irish
Ingredients: ½ cup salted butter; 1 medium onion (diced); 2 large leeks, sliced (use mostly the white part); 5 medium potatoes (4 cups, peeled and diced); 1.5 quarts chicken broth; 1 teaspoon salt; ⅛ teaspoon freshly ground pepper; ½ cup heavy cream; 4 chives (chopped); 2 tablespoons oil; 2 tablespoons butter; Fine sea salt; 2 slices baguette (diced); 4 tablespoons butter; 1 tablespoon parsley (finely chopped)

Ingredients

Scale

½ cup salted butter
1 medium onion (diced)
2 large leeks, sliced (use mostly the white part)
5 medium potatoes (4 cups, peeled and diced)
1.5 quarts chicken broth
1 teaspoon salt
⅛ teaspoon freshly ground pepper
½ cup heavy cream

CHIVE PUREE INGREDIENTS

4 chives (chopped)
2 tablespoons oil
2 tablespoons butter
Fine sea salt

FOR THE GARLIC AND HERB CROUTONS

2 slices baguette (diced)
4 tablespoons butter
1 tablespoon parsley (finely chopped)

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Instructions

Start by preparing the leeks. Cut off the root and end and any tough dark green ends, and discard.
The white and lighter green parts are best for the soup.
Slice the leeks from top to bottom and then cut them crosswise.
To remove any dirt trapped in the leeks, place them in a bowl filled with cold water so that any unwanted dirt sinks to the bottom.
Using a slotted spoon, pat the leeks dry on paper towels.
In a heavy-based saucepan/pot, melt the butter over low heat.
Add the leeks and onions, allowing them to “sweat” until fragrant.
Add the broth, potatoes and season with salt and pepper.
Stir to combine over medium heat and bring to a boil.
Cover and then lower the temperature allowing the soup to simmer for about 20-25 minutes or until the potatoes are soft.
Allow the soup to cool slightly before using an emulsion blender to smooth.
To make the chive puree, blanch the chives in boiling salted water for just under 1 minute.
Strain and put in ice water. Transfer to a blender to puree with a little oil.
Pass the puree through a sieve.
Over low heat, melt the butter and add the puree. Foam with a hand blender to create froth.
To make the croutons, preheat the oven to 325°F. Melt the butter and add the bread cubes and finely chopped parsley. Bake for 10-15 minutes or until crisp and toasted.
To serve the soup, reheat and bring to a gentle simmer. Lower the temperature and finish the soup by adding the cream.
Taste to adjust the seasoning. Serve in individual bowls with a drizzle of sparkling chive puree and herb croutons.

Category: Broths and soups
Method: pot
Cuisine: irish