Potato, Leek & Roasted Macadamia Soup
TIME
45 min
SERVES
4
CREATED BY
Australian Macadamia Society
SUMMARY
Nourishing your body with seasonal vegetables never tasted so good. Simple and delicious, this classic soup provides the ultimate mood boost for the cooler months, and with macadamias in the mix, takes on a new-found creaminess and delicate flavour.
Recipie from our friends at Australian Macadamia Society
Creamy winter comfort food
Ingredients
2 tbsp extra virgin olive oil
1 garlic cloves crushed
2 leeks cleaned and finely sliced
4 Dutch cream potatoes medium (approx. 600g), diced
1 tbsp fresh thyme leaves
100 g Oven Roasted Macadamias
1.25 L quality vegetable stock (5 cups)
125 ml thickened cream (1/2 cup) plus extra for serving
Salt and pepper
To Serve
Cream
Salt and pepper to taste
Macadamia oil
Croutons toasted
Fresh thyme leaves toasted
50 g Oven Roasted Macadamias chopped
Method
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and leeks. Season with salt and sauté for 2-3 minutes.
- Add the potatoes, thyme and macadamias. Continue to sauté for a further 5 minutes until the vegetables are slightly tender.
- Add the stock and bring to a boil. Reduce heat and allow the soup to simmer for 15-20 minutes until the potatoes are soft.
- Using a stick blender or food processor, blend the soup until thick and creamy. If the soup isn’t as silky as you’d like, pass it through a fine sieve to remove any lumps.
- When ready to serve, place the soup over low heat. Stir through the cream and season to taste with salt and pepper. Ladle generous spoonfuls of soup into serving bowls.
- To garnish, drizzle with macadamia oil, additional cream and sprinkle with croutons, thyme leaves and roasted macadamias.
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