Belgian Farmhouse Potato Leek Soup With Abbey Ale Food

LEEK & POTATO SOUP

Steps:

• Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
• Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
• Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
• Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
• Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
• To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
• Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
• Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

BELGIAN FARMHOUSE POTATO LEEK SOUP WITH ABBEY ALE

Steps:

• Peel and cut potatoes in eighths (cut in half, then each half in half and then again). Place in a large pot, cover with cold water and add 1 tbsp salt. Bring to boil, then reduce heat to medium low and let boil until fork tender and then remove from heat and drain the water.
• Meanwhile clean and slice leeks (remove about 1 inch from the bottom and the dark green parts, cut in half lengthwise and wash away any trapped soil particles, then slice in half moons).
• In a large pan over medium heat melt the butter. Add the cut leeks, season with the 2 tsp salt and the pepper and add three whole sprigs of fresh thyme. Cook until the leeks are translucent and just begin to caramelize, stirring often.
• Slowly add the abbey ale and stir, let simmer and reduce for 8-10 min. Remove from heat.
• Add the cooked leeks with abbey ale sauce to the potatoes. Discard the thyme at this point. Add the chicken (or vegetable) stock and using a handheld (immersion) blender puree until you reach a smooth consistency. If using a traditional blender, work in batches.
• Place the pot with the pureed potatoes and leeks on the stove over medium high heat and simmer for 5 minutes. Add the cream, stir well, cover with lid and turn off the heat.
• To make the croutons slice bread in cubes and heat olive oil in a pan over medium high. Add the bread cubes, season with salt, pepper and garlic powder and stir well to coat. Once they begin to brown they are done. Transfer to a serving dish to be used as garnish.
• Serve soup with a few croutons and a little bit of fresh thyme on top.