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Sweet Potato, Leek and Wild Garlic Soup
Makes 12 Servings
*2 medium onions, finely sliced
*1/2 head of garlic, peeled and chopped
*10 leaves of wild garlic, finely sliced
*2 medium baking potatoes, peeled and cut into approximately 2cm pieces
*4 1/2 lbs. sweet potatoes, peeled and cut into approximately 2cm pieces
*2 lbs. plus 2 oz. white part of leek, cut roughly and washed
*4 litres (approx. 1 gallon) good quality vegetable stock
*Salt and pepper
*6 oz. julienne of leek, deep-fried
1Saute off the onions in a little olive oil. Add the garlic and cook over a medium heat, stirring all the time. When tender, add potatoes, chopped leek and vegetable stock. Bring to a boil, reduce heat and simmer until potatoes are soft.
2Blend well and check the seasoning, adding salt and pepper. Pass through a medium strainer if needed. Chill over ice and then keep as cold as possible until needed.
3When ready to serve, reheat gently and serve in warmed soup bowls. Garnish with the deep fried leek.
Ben Purton, Chef de Cuisine, Rib Room & Oyster Bar, The Carlton Tower, London, England