Leek and Potato Veloute with Crisp Leek Garnish Recipe - PENMAENUCHAF HALL HOTEL

Methods

• To make this Leek and Potato Veloute with Crisp Leek Garnish Recipe
• Chop the leeks, shallots and garlic and sweat them off in a pan with the butter
• Peel and chop the potatoes, place in a separate pan with half the stock and cook 
• When the leeks are soft, add the remaining stock and simmer for 10 minutes
• Add the cream and bring to the boil
• Mix the cooked potatoes and leeks together
• Blitz, pass through sieve season and serve either hot or cold
• Garnish Method 
• Finely slice the leeks 
• Leave to dry out for approximately 8 hours 
• Deep fry on 130 until golden brown
• Remove as soon as possible after they are cooked 
• Place onto damp cloth to drain, season with salt and pepper