Potato and Leek Soup
Team: Flood Brook Tigers
Host School: The Collaborative
Age Group: Middle School
Yukon gold potatoes
sour cream (dollop of garnish)
Celery stalk/ leaves for garnish
Salt and Pepper
Chopped chives (as garnish)
Thyme and butter
Clean and cut Leeks and Potatoes and Chives and Celery and Garlic. Set aside for later usage.
Heat up a pan with butter
add leeks to soften, cooking on a medium heat. this should take about 10 mins to soften covered.
In a bot, begin heating the vegetable broth on a medium heat.
add leeks, potatoes, herbs and spices,garlic, and majoram, and simmer for 20 minutes or until soft.
add heavy cream and egg yolk then puree the soup. (Make sure to remove the bay leaf)
Once pureed, dish out the soup and add garnish, a small dollop of sour, celery leaves, goat cheese, and chives. (Season to taste)