It’s been colder than a witch’s tit. Now is that acceptably funny, or borderline misogynistic? Let’s ponder that while we warm up with a bowl of delectable leek soup from our head chef, David Alexander. We call the dish “Dave’s Signature Leek Soup”.
This leek soup is regularly featured at staff meetings, and is permanently available for our guests in the lodges to order ahead of time. And we promise you, we receive a constant stream of requests for this recipe.
1 white onion
2 white of leeks
1 celery stalk or
4 oz celeriac
1 medium baking potato
4 oz butter
1 clove garlic
2 sprigs fresh thyme
2 tablespoons creme fraiche
Salt and pepper
3 pints chicken or vegetable stock
Clean and dice vegetables to a similar size
Add butter to the pan on a medium heat
Soften vegetables in the butter without any colour until soft and sweet
Add thyme garlic and stock and simmer till vegetables are soft
Blend in a food processor with creme fraiche and pass through a sieve. This step is VERY important!
Adjust seasoning and serve your leek soup.