Puree Vegetable Soup

Yeild: 6 lit

Ingredients:

• 60 g butter
• 900 g leek, white part, dice
• 900 g new potato, peel, dice
• 450 g celery, dice
• 450 g fresh or frozen peas
• 60 g parsley, chopped
• 15 g fresh tarragon, chopped
• 6 lit vegetable base or chicken stock
• 250 ml heavy cream
• to taste salt
• to taste ground white pepper

Garnish:

• 250 ml haevy cream
• 30 g fresh chives, chopped

Procedure:

1. heat butter in soup pot ... over low heat
2. add leek, potato, celery ... sweat over low heat till almost tender ... about 15 mins
3. add peas, parsley, tarragon ... sweat another 5 mins
4. add stock ... simmer 10 mins or more ... till vegetables are tender ... not overcooked
5. puree soup in a blender ... strain to remove fiber
6. heat cream ... stir into soup
7. season to taste with salt, pepper
8. for garnish ... whip cream till it forms soft peaks ... fold in chopped chives
9. before serving ... garnish soup with whipped cream