SLURP RECIPE
Leek and Potato Soup with Wild Garlic Pesto
1hrs 0mins
medium
Servings: 6
Ingredients
- 1 tbsp organic butter
- 2 leeks, thinly sliced
- 1 bunch of wild garlic stems (set leaves aside for pesto)
- 1 kg white potato, thinly sliced
- 1 splash raw apple cider vinegar (with mother)
- 1 pinch salt (pink or sea) - to taste
- 1 pinch ground white pepper - to taste
- 1 pinch nutmeg - to taste
- 2 tsps Pesto - to taste
- 1 bunch (approx. 70g) wild garlic leaves, chopped
- 1 small handful toasted walnuts
- 15g parmesan, grated
- 1 splash extra virgin olive oil
- 1/2 lemon (zest and juice)
- 324g (1 pouch) Borough Broth Organic Chicken Bone Broth
Instructions
- Slowly heat the fat in a heavy-based large saucepan.
- Gently soften the leeks and wild garlic stems in the butter for about 10 minutes until translucent.
- Add in the potatoes and cook slowly in butter for about 30 mins, stirring occasionally.
- Add the chicken bone broth, water, salt and white pepper. Bring to a boil, reduce heat and simmer and cover until the potato is soft (approx 10 mins).
- Grind the pesto ingredients in a pestle and mortar or food processor. The recipe is just a guideline - adjust the flavour and consistency to taste!
- Blend the soup until it's velvety smooth, adding more water to thin if necessary, and salt, white pepper and raw apple cider vinegar to taste.
- Serve with a fresh grating of nutmeg and the wild garlic pesto.