Creamy Leek and Potato Soup with Green Lentils

Ingredients

Soup

• 200 g leek, white and light green parts
• 100 g shallot
• 6 g garlic
• 350 g potatoes
• 10 g neutral cooking oil
• 5 g unsalted butter
• 100 g dry white wine
• 600 g vegetable stock
• 50 g heavy cream
• ½ tsp dried thyme (2.5 g)
• 5 g lemon juice
• Fine sea salt, to taste

Green Lentils

• 50 g dry green lentils
• 200 g vegetable stock
• 1 g fine sea salt

Crispy Potato Chips

• 50 g potatoes
• 5 g olive oil
• 1 g fine sea salt

To Finish

• 15 g fresh chives
• 5 g extra virgin olive oil

Instructions

1. Peel all the potatoes and place them in a bowl of cold water to prevent browning.
2. Cut the potatoes reserved for the soup into small, even cubes, approximately 1 cm. Return them to the cold water until ready to use.
3. Using a vegetable peeler or mandoline, slice the potatoes reserved for the chips into very thin slices, approximately 2 mm thick.
4. Rinse the potato slices thoroughly in cold water to remove excess surface starch. Change the water and rinse again until it runs clear. Spread the slices on paper towels and pat completely dry.
5. Toss the slices with olive oil and arrange them in a single layer on a baking sheet lined with parchment paper. Bake at 170 °C / 338 °F with convection for about 15 minutes, until golden and crisp. Check frequently toward the end, removing any slices that brown faster than the others. Season with salt and transfer to a wire rack to cool.
6. Trim the leek, cut it in half lengthwise, and rinse thoroughly between the layers to remove any dirt. Slice each half into thin half moons. Peel the shallot and finely dice it. Peel the garlic and cut it into thin slices.
7. Heat the neutral oil and butter in a saucepan over medium low heat. Add the sliced leek and diced shallot with a small pinch of salt. Cook gently for about 8 minutes, stirring occasionally, until very soft and sweet without browning.
8. Add the sliced garlic and dried thyme. Cook for about 1 minute until fragrant.
9. Pour in the white wine and increase the heat to medium. Simmer for about 3 minutes, until the wine has reduced significantly.
10. Add the cubed potatoes, followed by the vegetable stock and heavy cream. Bring to a gentle simmer and cook for about 20 minutes, until the potatoes are completely tender.
11. Remove the saucepan from the heat and blend the soup until smooth and creamy. If the soup is too thick, gradually add hot vegetable stock until you reach the desired consistency.
12. Pass the soup through a fine mesh sieve for an extra smooth texture. Season with salt and lemon juice. Keep warm over low heat until ready to serve.
13. Rinse the green lentils under cold water. Add them to a small saucepan with the vegetable stock and salt and bring to a gentle simmer. Cook for about 20 minutes, until tender but still holding their shape. Add a little water if the liquid evaporates before they are cooked. Drain any remaining liquid.
14. Finely chop the fresh chives.
15. Pour the warm soup into a bowl. Spoon the green lentils into the center and drizzle with extra virgin olive oil. Sprinkle with chopped chives. Arrange the crispy potato chips upright against the lentils just before serving so they stay crisp.