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Mindful : April 2014
April 2014 mindful 33 Serves 6 2 tbsp unsalted butter 3 leeks, green and white parts, chopped coarsely 3 red potatoes (1 pound 8 ounces), peeled and diced coarsely 51⁄2 cups chicken stock 3 stems of coriander 2 bay leaves Sea salt and pepper 1⁄2 cup crème fraîche Chopped coriander, to serve Crumbled blue cheese, to taste Red peppercorns, freshly grinded Olive oil, to serve In a pot, melt the butter over medium heat. When warm, add the leek and cook for 10 minutes, without browning. Add the potatoes, chicken stock, coriander stems, and bay leaves. Season with salt and pepper. Bring to a simmer and cook, covered, for 25 minutes or until the vegetables are tender. Discard the coriander stems and bay leaves and puree the soup finely. Stir in the crème fraîche. Ladle the soup in plates and top with chopped coriander, crumbled blue cheese, and red peppercorns. Drizzle with olive oil and serve. Leek and Potato Soup with Blue Cheese