Soup served cold…always interested me. A simple light soup with a zing of a herb and a soft creamy taste to add a rich comfort food taste. Thats all I wanted. Palla suggested a potato leek soup, hence when we were at Gourmet, picked up two sticks of leeks along with some kale, fennel and thyme too (oki unnecessary information). So here is how :
Two big bada boom sized potatoes, boiled with salt and then mashed with a spoon.
Two sticks of leek, finely chopped
6 pods of garlic, finely chopped
2 tbl spoons of fresh cream
salt and pepper to taste
I guess the ingredients themselves speak for the dish as to how easy it is going to be to cook it. To a hot pan, add a little Olive oil and let the pan heat up. Now throw in the garlic pieces and saute them for about a minute, add the leeks to it and let them turn light green in color. Make sure that none of these ingredients turn golden brown. Now are the mash potatoes and after a good stir and a little of water and mix all the 3 ingredients well. Lid it for about 5 mins.
Now I chose to whisk it once with an electric blender and form an even…err…soup. Add the dash of cream with salt and Pepper.