Seasons Ontario Magazine

34

35

POTATO Leek SOUP

CONTRIBUTED BY PHIL PIGEON, DINING SERVICES MANAGER

INGREDIENTS 2 bay leaves 2 leeks, sliced 6 Yukon gold potatoes, diced 1 shallot, finely diced 4 stalks of celery, finely diced

1 cup cream 2 tbsp. flour 2 tbsp. butter

2 sprigs of thyme 1 chorizo sausage (can substitute for hot Italian or mild Italian if preferred )

1 carrot, fine dice 3 cloves of garlic 2 cups chicken stock

INSTRUCTIONS 1) Brown sausage in a pot, breaking it into smaller pieces until fully cooked. 2) Remove sausage from the pot, leaving as much sausage fat as possible. 3) In the same pot, add leek, carrot, celery, shallot, and garlic and cook until translucent and not heavily browned. 4) Add flour and stir. Cook for 2-3 minutes. 5) Add stock, milk, and potatoes. Continue to cook until potatoes begin to soften. 6) Once potatoes are cooked, use an immersion blender or stand-up blender for 1/2 of the soup. 7) Add the sausage to the blended soup and continue to cook for 10 minutes, adding salt and pepper to taste.

The image shown is for illustration purposes only and may not be an exact representation of the product.

Made with FlippingBook Online document