Leek and Potato Soup

Yeild: 3 lit

Ingredients:

• 700 g leek, white part only
• 700 g potatoto, peeled
• 60 ml olive oil
• 2 lit chicken stock or water
• to taste salt
• to taste ground white pepper

Garnish (optional):

• 350 g fennel, young tender bulb, trimmed
• 20 ml lemon juice
• 30 ml olive oil
• to taste salt
• to taste pepper
• 36 no shrimp, cooked
• 250 ml heavy cream
• 250 ml buttermilk

Procedure:

1. cut leek, poatoto into thin slices
2. sweat leek in olive oil ... do not brown
3. add stock, potatoes ... bring to boil ... simmer till vegetables are tender
4. use blender to puree soup ... add stock to get the right consistency
5. add salt, pepper to taste ... chill soup
6. while chilling ... prepare garnish
7. cut fennel lengthwise ... paper thin slice ... juliene these slices
8. toss with lemon juice ... add half olive oil
9. add salt, pepper to taste
10. toss cooked shrimp with remaining olive oil
11. stir heavy cream, buttermilk into chilled soup
12. place fennel salad and shrimp on the fennel in a soup plate
13. before service ... add soup