Cream of Leek Soup

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Ingredients for 4 portions
  • 250 g QimiQ Cream Base
  • 300 g Leek, finely sliced
  • 200 g Potatoes, peeled
  • 20 g Butter
  • 50 ml White wine
  • 650 ml Beef stock
  • Ground nutmeg
  • Salt and pepper
  • 1 tbsp Flat-leaf parsley, finely chopped
Method
1.
Fry the leek and potato in butter. Douse with the white wine and beef stock.
2.
Allow the soup to cook for 15 minutes. Season with nutmeg, salt and pepper.
3.
Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Garnish with parsley.