POTATO SOUP
What to wear and what to cook? Who knows with our crazy Melbourne weather.
Our twist on a potato soup is perfect for these in between days, with a zesty lime dressing.
Can be a vegetarian soup but also a perfect second meal for left over chicken.
We're cooking our Soup in a Le Creuset cast iron pot, blending it up with a Bamix, serving the deliciousness in our Loveramics crockery and eating it with our Krof Cutlery.
INGREDIENTS
SOUP
- 2 tbsp olive oil
- 1 leek, cleaned and chopped
- 2 large boiling potatoes, peeled & chopped
- 2L chicken or vegetable broth
- 200g broccoli, chopped
- 200g cauliflower, chopped
- 2 cups shredded chicken (Optional)
- Approx 2 tsp salt & pepper to taste
LIME DRESSING
- 50ml fresh lime juice
- 50ml extra virgin olive oil
- 1 small clove garlic, grated
- 2 tbsp coriander, chopped
- 1/2 tsp salt
METHOD
- Cook onion and leek in the olive oil, for approx 3 mins
- Add the potatoes, and cook for another 2 mins, stir occasionally
- Add the broth and simmer until potatoes are almost through
- Add cauliflower, cook until soft
- Add broccoli, cook for 1 min
- Grab your Bamix & blend until smooth
- Season to taste with salt & pepper
- Add chicken and re-heat
- Combine all the dressing ingredients in a seperate bowl
- Pour the soup into individual bowls
- Drizzle dressing on top
Enjoy!!
|