Whats in the cooking pot this week?

This week I decided to get my head into one of my Catering college recipe books. I spent 2 years studying to be a Chef and Hotel Manager and have found that this set me in good stead to run the restaurants and head up the kitchens that i have over the last 18 years.

So after looking through my cook book I decided to make a classic Leek and Potato soup. Nothing too taxing but perfect for this time of year.

Ingredients
400g Leeks (trimmed and washed)
25g Butter
750ml White stock
Bouquet garni
200g Potatoes
Salt
Pepper

• Cut the white and light green of leek into 1/2cm paysanne.
• Slowly cook in the butter in a pan with a lid on until soft, but without colouring.
• Add the stock, the bouquet garni, the potatoes cut into 1/2cm,
paysanne, 2 mm thick, season with salt and pepper.
• Simmer until the leeks and potatoes are cooked, approx. 15 min.

Paysanne: To cut into even, thin pieces, triangular, round or square.
Bouquet Garni: A foggot of herbs; Parsley, thyme and bay leaf usually tied inside pieces of leek and celery.

Foot Note: This soup was very warming and went perfect with a nice piece of focaccia bread.

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