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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An old Scottish favourite - simple to make and a great dinner party appetizer. Ingredients:
2 ounces butter |
1 tablespoon olive oil |
1 onion, sliced |
8 ounces potatoes, peeled and cubed |
3 leeks, sliced |
8 1/2 cups chicken stock |
1/2 cup white wine |
2/3 cup heavy cream |
2 pinches saffron strands |
salt & fresh ground pepper, to taste |
chives, chopped to garnish |
Directions:
1. Heat oil and butter in a large pan.
2. Add the onion, potatoes and leeks.
3. Cook gently over a low heat until softened.
4. Add the wine and the saffron and reduce gently.
5. Add the stock and continue to simmer gently until all the vegetables are soft and tender.
6. When slightly cooled blend with a hand blender or food processor.
7. Pass mixture through a sieve into a clean pan.
8. Discard the solid material that remains in the sieve.
9. Add the cream to the pan, warm back through (do not boil).
10. Add seasoning to taste and serve with a few chopped chives on top.
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