Leek and Potato Soup with Cep Stock

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Gate Easy Vegetarian Cookbook

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 ( oz)
  • boiling water 1.25

Method

  1. Soak the ceps in the water for 30 minutes. Drain well, reserving the liquid. Discard the ceps.
  2. 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.
  3. Add the cep stock, bring to the boil, and simmer for 20 minutes until the