Potato, Cauliflower and Leek Soup With Thyme Oil
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
3-4 litres
ingredients
- 2 liters chicken stock
- 12 fresh thyme sprigs
- 5 garlic cloves, peeled
- 1 1⁄4 kg potatoes, starchy ones peeled and chopped
- 750 g leeks and cauliflower, roughly chopped
- 125 ml pouring cream
- 60 ml olive oil
directions
- Place stock, 4 sprigs of thyme and 3 cloves of garlic in a large pot over high heat and bring to the boil. Add the potato, leeks and cauliflower and cook for 30-40 minutes or until tender. Once cooked blend with stick mixer and add the cream.
- To make the thyme oil, slice remaining 2 cloves of garlic finely and add to olive oil in small pot over low heat for 1-2 minutes. Increase heat to medium and add the remaining 8 thyme sprigs and cook for 30-60 seconds until thyme is crisp.
- To serve drizzle soup with thyme and garlic oil and enjoy.
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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
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