Potato, Cauliflower and Leek Soup With Thyme Oil |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe was modified from a Donna Hay magazine after we were unable to source the original ingredients. Simple flavours but delicious, especially served with warm bread and butter! Bring on winter. 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:
1. 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.
2. 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.
3. To serve drizzle soup with thyme and garlic oil and enjoy.
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