Good times start with a cold beer, so get your next dinner party off to a good start with and ice cold Hansa and this comforting delicious Leek and Potato Soup.
The lightness of the Hansa on the palate makes for a perfect aperitivo, awakening the taste buds and working up an appétit. Slight crisp bitterness and the distinctive saaz hop aroma certainly compliments the subtle earthy flours of this silky smooth soup.
Serve the soup steaming hot on a cold wintery evening or well chilled on a hot lazy afternoon garnished with fresh chopped chives.
This soup show cases the artistry of simplicity. Yield 6-8.
Ingredients
- 4 cups sliced leeks (white only) rinsed well.
- 6 cups diced potatoes (baking potatoes recommended).
- 6 – 7 cups water or chicken stock.
- 1 to 2 teaspoons salt to taste.
- ½ cup or more sour cream, heavy cream or crème fraiche.
- 1 table spoon chives or parsley to garnish.
Method
- Bring the leeks, potatoes and water or stock to the boil in your heavy bottomed sauce pan.
- Salt lightly(if not using stock powder) and simmer for 20 -30 minutes or until the vegetables are tender.
- Puree the soup and adjust seasoning.
- Add you cream or crème fresh and stir to combine. Keep a little cream or crème fresh to drizzle or dollop on top of your soup before serving and sprinkle with chives.
If you are serving cold as a classic vichyssoise, chill well before serving, garnished with chives.
This is the Original Recipe as served at the popular SAB Newlands Beer and Food Pairings held on the last Thursday of every Month.
