500g potato peeled and cut in cubes
400g leek roughly chopped and thoroughly washed
20g garlic chopped
1l veg stock
15g savory (or substitute with thyme)
65g and 50g butter
40g spring onion finely sliced
1 1⁄2 tbls lemon juice freshly squeezed
Black pepper and salt to taste
Sweat leeks and savory in 65g butter over medium heat for 10 min. Avoid browning.
Add in potato and garlic and cook for 5 min.
Cover with stock and simmer for 35 min.
Pour in cream and bring to the boil.
Place in a liquidiser and while blending add the 50g butter.
Strain through a fine sieve and add lemon juice and seasoning.
Serve in a warm soup bowl topped with some dumplings and finely sliced spring onion.
100g cooked potato mashed with salt
80g mizuna finely chopped (or substitute with rocket)
1 egg yolk
80g gruyere cheese cut into small cubes
Extra flour, egg and bread crumbs to coat dumplings
Mix potato, flour, egg, mizuna and gruyere together.
Shape into small logs.
Dip in flour, egg then bread crumbs and place in the fridge.
Just before serving, deep fry until golden and drain on kitchen towel.
Garnish soup with dumplings