2 large potatoes, peeled and diced
1 garlic clove peeled and diced
3 large leeks, sliced
1 parsnip, diced
1 onion, diced
110ml white wine
500ml onion stock (or vegetable stock)
700ml vegetable stock
Salt and Pepper
Place your saucepan on a medium to high heat and add a splash of olive oil. Once this is up to temperature add the potato and garlic and fry gently until the potato starts to soften. Stir this regularly to avoid the garlic burning.
Once the potatoes have started to soften add the leeks and continue to fry until they too have softened.
Next add the wine, onion stock and cream and bring this to a simmer, cover the saucepan and leave to simmer and reduce for 30 – 40 minutes, stirring occasionally.
At this point you should have very little liquid left in your saucepan. Add the vegetable stock and simmer for a further 15 minutes, then remove from it the heat and allow it to cool a little.
Next, pour the soup into a blender and blend until smooth. As always if the soup is thicker than you would like you can thin it with some additional stock. Give it a taste and season with salt and pepper if needed, and you’re ready to serve.
I’ve served this alongside a pizza base, drizzled with extra virgin olive oil, some Gruyère and goats’ cheese (no tomato sauce), baked for about 8 minutes as you would a normal pizza. This combination brings out the flavours, even more, in both.
This soup can be frozen although it is best served fresh with a little drizzle of cream and some chopped chives sprinkled over the top.