I am no chef by all means, but I will label myself as a big foodie! Food makes me come alive, and when I travel, be it in my own country or overseas, food is the first on my list. I even compelled myself to purchase a cookbook from every city, country, or island I visited.
Many of my cooking methods are base on these recipes from the journeys that I tried and tested until I could accomplish it in my kitchen.
This Leek and Potato soup I discovered at a restaurant in Port Alfred, Eastern Cape. The menu was exquisite and very French inspired. I was fortunate enough after some time to convince the chef (not the original chef) to scribble down the recipe for me. Naughty, but am I happy, and now I can give it to you!
2 Medium Onions
2 Liter of Chicken stock
1 1/2 Cups of Cream
Salt and pepper to taste
(The secret: good old fashion Aromate Seasoning)
Fry onions and leeks in a bit of oil till wilted. Add chicken stock and peeled cut-up potatoes, simmer till potatoes are tender and falling apart. Add cream and salt, and pepper. Blend until smooth. Add about half to a full teaspoon of Aromate to enhance the taste. Sprinkle with some leftover leek rings or spring onions.
Freeze perfectly for up to 1 month.
The soup can serve as a main dish for approximately four adults.
It can also serve as a starter for about 6-8 portions.
Serve with toasted seeded bread.