Serves 8 – Prep: 1 hour
For all the Kachkéis-lovers
3
leeks
600 g floury potatoes
2 garlic cloves
450 ml white wine
1,2 l vegetable or chicken stock
salt and pepper
250 g old bread
2 tbsp smooth mustard
2 tbsp wholegrain mustard
Chives or parsley, chopped
A bit of Luxlait cream
600 g floury potatoes
2 garlic cloves
450 ml white wine
1,2 l vegetable or chicken stock
salt and pepper
250 g old bread
2 tbsp smooth mustard
2 tbsp wholegrain mustard
Chives or parsley, chopped
A bit of Luxlait cream
Recipe steps
1
Trim the leeks and cut off the dark green top, discard. Cut the leek into quarters lengthwise, then cut into slices so that you end up with approximately 500g. Put in a colander and wash under a running tap.
2
Peel the potatoes and cut into 2cm cubes.
3
Melt 25g butter in a large saucepan and add the leek. Cook for 5 minutes until the leek is softened.
4
Meanwhile, peel and crush the garlic. Add to the leek after 5 minutes and cook for another minute.
5
Add the white wine, bring to the boil and cook for 2 minutes. Then, add the potatoes, stock and Kachkéis. Bring to the boil, cover and simmer on a medium heat for 20 minutes until the potatoes are soft.
6
Meanwhile, make the croutons: Preheat the oven to 180°C fan.
7
Cut the bread into cubes and put into a large roasting tin.
8
In a small bowl, mix the two mustards with the melted butter and stir until smooth. Pour the mustard over the bread pieces and mix with your hands until the bread is evenly covered. Sprinkle with salt.
9
Bake in the preheated oven for 15 minutes until crispy, turning the croutons halfway through so that they don't burn.
10
After 20 minutes when the potatoes are soft, take the soup off the heat and purée with a stick blender until smooth. Adjust the seasoning with salt and pepper.
11
Serve each portion of soup with a sprinkle of chives or parsley, a swirl of cream and some mustard croutons.
This recipe was created by Anne’s Kitchen.