Cream of Potato Soup
(Crema di Patate)
Ingredients:
For the Vegetable Stock:
2 potatoes, coarsely chopped
2 onions, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 turnips, coarsely chopped
1 celery stick, coarsely chopped
3 cherry tomatoes, coarsely chopped
Salt
For the Potato Soup:
2 oz (50 grams) butter
2 leeks, trimmed and chopped
1 lb and 5 oz (600 grams) potatoes, diced
4 bread slices, crusts removed, diced
3 and 1/2 fl oz (100 ml) double cream
Salt
Croutons, to serve
Directions:
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) water, add a pinch of salt and bring to the boil.
Lower the heat and simmer gently for about 20 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.
Prepare the Potato Soup:
Bring the stock to the boil.
Melt 1 oz (25 grams) of the butter in another pan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes until softened.
Add the potatoes and cook for a few minutes, then pour in the stock, season with salt to taste and cook over a medium heat for about 20 minutes.
Meanwhile, melt the remaining butter in a frying pan, add the bread cubes and cook, stirring frequently, until golden brown all over,
Drain on kitchen paper.
Transfer the potato mixture to a food processor and process to a puree.
Return to the pan and bring back to the boil, then stir in the cream.
Pour into a soup tureen and serve with the croutons. Serves 4.