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Roasted Leek Vichyssoise
Roasting leeks before making vichyssoise adds an extra layer of flavour.
Servings: 4 people
Ingredients
- 1 large leek
- 2 tbsp olive oil
- 2 onions - medium
- 2 potatoes - medium sized
- 450 ml vegetable broth or stock
- Salt and Pepper to taste
Instructions
- Slice the leek in half and place in an oven proof pan or dish, add a glug of oil and sprinkle of salt and pepper and roast in a hot oven (190C / 375F / Gas 5) for about 45 minutes until starting to brown (see photo).
- Peel and roughly chop the onions and fry in a little oil with a sprinkle of salt in a saucepan for about 5 minutes until translucent.
- Scrub the potatoes and cut into approximately 1" cubes, add to the pan, stir and cook for a minute.
- Pour in the stock, adding more water if needed so the potatoes and onions are covered. Simmer for about 20 minutes until the potatoes are cooked. Add the roasted leek (I kept a little back to for garnish) and cook for a few more minutes.
- Blitz the soup to your desired consistency, add more pepper and salt to taste. Serve hot, warm or cold as preferred, I added a swirl of milk.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 134kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Sodium: 490mg | Potassium: 560mg | Fiber: 3g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 18.9mg | Calcium: 58mg | Iron: 4mg