Leek and Potato Velouté with Crisp Leek Garnish - PENMAENUCHAF HALL HOTEL
A delicious recipe from the restaurant of Penmaencuhaf Hall North Wales Hotel & Restaurant
Preparation time: 10 minutes approximately Quantity: Serves 4 Cooking time: 20 - 30 minutes
Ingredients
200g whites of leeks
200g potatoes
100g shallots
1 clove of garlic
125g unsalted butter
litre light chicken or vegetable stock
375ml double cream
Garnish ingredients
1 leek
oil for frying
Method
· 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