Move over Gazpacho, this chilled soup is the next best thing to fill bowls this summer!
Rich, creamy and refreshing, this cold potato and leek soup is everything you love about winter soups but served chilled for those hot summer days.
Great served in large bowls, or in smaller portions for a picnic menu item, this summer soup will compliment most summer party menus, offering a great alternative to the usual summer gazpacho soup.
4 tablespoons of unsalted butter
1 medium sized Spanish onion
2 cups of leeks
1/4 cup of dry white wine
1/2 cup of white potatoes
1 cup of vegetable stock
1 cup of whole milk
2 tablespoons of heavy whipping cream
1 sprig of Thyme
Peel and thinly slice the potatoes, then slice the leeks and onions into thin discs.
Cook the butter, onion and leeks on low heat in a sauce-pan until soft and golden brown (about 10 minutes) before adding the vegetable stock, wine and potatoes.
Cook the mixture until the potatoes are tender, and then transfer to a blender to blitz the mixture into a thin soup consistency.
To finish, sieve the soup to ensure it is smooth, and then add the cream and milk and blend by hand before seasoning with salt and pepper. Garnish with a sprig of Thyme and chill for 2 hours before serving.