Ingredients:
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Brumby’s White Vienna Loaf
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450g leeks (about 2 large leeks)
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1 x TBS olive oil
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1 x TBS butter
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2 Tbs melted butter
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2 garlic cloves, roughly chopped
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1 Tsp fine sea salt, divided
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5 potatoes, peeled and cubed
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4 cups low-sodium chicken broth or good vegetable broth
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1/4 teaspoon freshly ground black pepper
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20g parmesan cheese, freshly grated
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Fresh chives, dill, and flaky sea salt to garnish
Method:
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Step 1:
Trim away roots and the darkest green part of the leek. Slice the remaining white and light green parts in half lengthwise. Cut crosswise into ¼-inch-thick half-moons. Place in a salad spinner and wash thoroughly.
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Step 2:
Heat olive oil and butter in a large, heavy-bottomed pot over medium heat. Add leeks and garlic and sprinkle with 1 teaspoon salt. Cook, stirring occasionally until leeks are softened but not browned, about 10 minutes.
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Step 3:
While leeks are cooking, fill a large bowl halfway with cold water. Peel potatoes, placing each in a bowl of water immediately after peeling to prevent browning.
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Step 4:
Cut each potato in half lengthwise and slice into ½-inch-thick half-moons. Drain potato slices and add to pot along with stock, remaining salt, and pepper.
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Step 5:
Raise heat to high and bring soup to a boil. Reduce to a simmer, cover, and cook until potatoes are very soft, about 20 minutes.
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Step 6:
While the soup is cooking cut 2 cm off the top of your Vienna loaf and remove any excess white bread from inside the base. Brush with melted butter, then bake in the oven for 10 minutes.
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Step 7:
Puree soup with an immersion blender or in batches in a standing blender. I like to use my Nutribullet for a super-silky, luxurious texture
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Step 8:
Pour half of the soup into your bread bowl, and half the soup into a large bowl.
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Step 9:
Slice up the top of the bread and use it to dip into your bread bowl, once the soup from the bread bowl is finished you can use that bread for rest of the soup.
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Step 10:
Serve garnished with chopped grated parmesan chives, dill, and flaky sea salt.
Trim away roots and the darkest green part of the leek. Slice the remaining white and light green parts in half lengthwise. Cut crosswise into ¼-inch-thick half-moons. Place in a salad spinner and wash thoroughly.
Heat olive oil and butter in a large, heavy-bottomed pot over medium heat. Add leeks and garlic and sprinkle with 1 teaspoon salt. Cook, stirring occasionally until leeks are softened but not browned, about 10 minutes.
While leeks are cooking, fill a large bowl halfway with cold water. Peel potatoes, placing each in a bowl of water immediately after peeling to prevent browning.
Cut each potato in half lengthwise and slice into ½-inch-thick half-moons. Drain potato slices and add to pot along with stock, remaining salt, and pepper.
Raise heat to high and bring soup to a boil. Reduce to a simmer, cover, and cook until potatoes are very soft, about 20 minutes.
While the soup is cooking cut 2 cm off the top of your Vienna loaf and remove any excess white bread from inside the base. Brush with melted butter, then bake in the oven for 10 minutes.
Puree soup with an immersion blender or in batches in a standing blender. I like to use my Nutribullet for a super-silky, luxurious texture
Pour half of the soup into your bread bowl, and half the soup into a large bowl.
Slice up the top of the bread and use it to dip into your bread bowl, once the soup from the bread bowl is finished you can use that bread for rest of the soup.
Serve garnished with chopped grated parmesan chives, dill, and flaky sea salt.
