Leek and Potato Soup with Cep Stock

Name: Leek and Potato Soup with Cep Stock
Yield: Serves 4
Ingredients: dried ceps or porcini 75 g (2¾ oz); leeks 1 kg (2¼ lb) finely sliced; garlic clove 1, chopped; butter 35 g (1¼ oz); potatoes 300 g (10½ oz), roughly chopped; white wine 150 ml (5 fl oz); boiling water 1.25 litres (2 pints)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

This simple variation on leek and potato soup really benefits from the robust flavour that the dried ceps provide.

Ingredients

dried ceps or porcini 75 g (2¾ oz)
boiling water 1.25

Soup
Vegetarian
Gluten-free

Method

Soak the ceps in the water for 30 minutes. Drain well, reserving the liquid. Discard the ceps.
In a large saucepan, gently sauté the leek and garlic in the butter until the leek is softened; about 5–6 minutes. Add the white wine and potatoes and cook until the wine has evaporated.
Add the cep stock, bring to the boil, and simmer for 20 minutes until the