Melt the butter in a soup pan and add the leeks. Cook over a simmering flame for 3 minutes, continuously stirring until translucent, not allowing the leeks or butter to colour.
Add 1.5l of water and bring it to a boil. Add 1 level teaspoon of coarse sea salt to the pan, add the potatoes and simmer for 25 minutes.
Blend well and add the cream, salt and pepper before blending again.
Allow the soup to cool and then refrigerate for at least three hours. Sprinkle with chives and chervil to serve.
2 smooth potatoes (such as Desiree), peeled and finely diced
6 leeks, cleaned and cut into 1 inch pieces
750 ml chicken bouillon
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
A dash of nutmeg
1 ½ to 2 cups of sour cream or double cream
1 tablespoon of finely chopped chives
1 tablespoon of finely chopped chervil.
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
Roast potatoes lend themselves to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
Learn how to make perfect potato rosti with this healthy recipe. Delicious potato rosti recipe with asparagus and a poached egg.
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
This campaign was originally produced in the framework of a programme co-financed by the European Union