Potato and Leek Soup

Ingredients

Soup

• 8 sabago potatoes, peeled & roughly chopped
• 1/2 head of cauliflower, roughly chopped
• 2 leeks, white part roughly chopped, green top part, for ash
• 2 celery sticks, roughly chopped
• 1 brown onion, finely sliced
• 1 head of garlic
• 1 tsp chilli flakes
• 70g butter
• Olive oil
• Salt
• Cracked black pepper
• 6 cups veg stock
• 1/4 cup Parmesan, grated

Pangrattato

• potato skins from all the potatoes
• 2-3 slices of stale sourdough bread
• 50g Parmesan
• 1 tsp sea salt
• 1 tsp cracked black pepper
• 1/4 cup olive oil
• 1 tsp fennel seeds

To serve

• drizzle of cream
• Drizzle of chilli oil
• Pangrattato
• Fennel ash
• Chives, chopped

Method

1. Preheat oven to 180 degrees
2. The potato skin style bread, Parmesan parsley, salt & pepper into a blender & blitz until it’s a fine crumb. Then pour it out on a baking tray and add the oil & fennel seeds on top. Cook for 15 minutes in the oven before taking it out and giving it a toss. Plays it back in the oven & cook for roughly 25 minutes until it’s a dark Golden colour. Once done remove & set aside.
3. Next cut the top off the garlic head place it in the foil adding a drizzle of olive oil on top plus a pinch of sea salt. Scrunch up the foil & cook in the oven for roughly 20 minutes until it’s soft.
4. Heat 50g of the butter & olive oil in a big pot & sweat down the onion, celery & leeks with the lid on. Once soft, add in the potatoes, cauliflower, chilli flakes, garlic & stock. Cook until veg is soft.
5. Next with a stick blender, blitz soup until silky smooth. Turn off heat & finish it off with 20g of the butter & Parmesan
6. For the leek ash, seperate the layers of the leek & place it flat down on a lined baking tray. Cook in the oven on grill until charred black. Blitz leek until fine. To serve pass it through a sieve like you would flour.
7. Ladle the soup, garnish & enjoy