Paul Bocuse's potato and leek soup
When this Middle Eastern spice mix is sprinkled over hot soup, the spices come alive as they warm.
Ingredients
4 medium leeks
100g butter
6 large nicola potatoes, peeled and diced
in 3cm pieces
Sea salt
200g creme fraiche
Pistachio dukkah, to serve (see recipe below)
Pistachio Dukkah
40g sesame seeds
75g pistachio nuts (toasted and chopped)
3 tsp ground coriander
3 tsp ground cumin
1 tsp sea salt
Method
Slice leeks in half, lengthways then finely slice. Wash well.
Melt butter in heavy-based saucepan. Add leek and sweat over low heat, covered. Stir leeks and when they are almost breaking down, add potatoes and cover with about 600 millilitres cold water, add sea salt and bring to a simmer.
When potatoes are cooked, use a whisk to break some up, leaving large and small pieces. Just before serving, stir in creme fraiche. You will probably need to add more salt to bring the flavours alive.
For the pistachio dukkah, combine ingredients and sprinkle over soup.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
