Charred Leek Potato Soup,

Ingredients

  • Leek, sliced
  • Potato, peeled and cut into large chunks
  • Onion, peeled and halved
  • Green onion, sliced
  • Garlic, peeled and smashed
  • Kale stems, sliced
  • Chicken stock
  • Italian sausage, broken up
  • Coconut milk
  • Lemon, juiced
  • Olive oil
  • Ground mustard
  • Sea salt
  • Black pepper

Method

In stock pot cook olive oil, leeks, onion (cut sides down), green onion (white parts), garlic, sea salt, and kale stems until browned.

Pour in stock and scrape browned bits from pan. Add potatoes. Bring to a boil, then cover and simmer.

In a small skillet, cook Italian sausage in olive oil, then set aside. To the same skillet, add green onion (green parts) and leeks to char, cooking with a bit of salt and olive oil (if needed). Combine with Italian sausage and set aside.

Once the soup components have softened, puree the soup. Add coconut milk to make creamy. Season with ground mustard, sea salt, and black pepper to taste.

Drizzle with lemon juice and olive oil. Top with Italian sausage and leek aside.


Notes

Leek, potato, kale, onion, garlic, stock, coconut milk, lemon, olive oil, ground mustard, sea salt, pepper. Topped with charred leek, green onion, Italian sausage, lemon, olive oil.

Next attempt, experiment with lemon zest