With leeks entering their peak season, Tom Kitchin brings a simple yet delicious recipe

  • 25
  • 4
  • Easy
ALTHOUGH they are available all year round, leeks are at their best from now until around March. Leeks can be rather harsh eaten raw, but when you cook them, they transform and bring out a lovely, sweet and delicate flavour. For that reason they complement smoky fish perfectly, balancing the smokiness with a hint of sweetness. Equally, match them with the earthiness of other autumnal vegetables and you can create a truly tasty meal. Leeks work brilliantly in soups because they’re cooked slowly for a long time, which brings out their delicate sweetness. Two of the world’s most famous soups are made with leeks as their base – Scottish favourite, cock-a-leekie and the French classic crème Vichyssoise, made from puréed leeks, onions, potatoes, cream and chicken stock. Leek and potato soup is also a great classic combination. When the weather starts to turn cooler as we reach autumn, it can make the perfect speedy supper to keep the whole family warm and satisfied. I give my leek and potato soup a little twist, adding some smoked haddock and a soft boiled egg. It turns a light meal into a hearty supper to feed the family, and you can keep some of the soup for mid-week lunches too.

Ingredients

  • 2 white onions, peeled and finely sliced
  • 150g unsalted butter
  • 4 leeks (green tops), washed and finely sliced
  • 3 medium potatoes, peeled and finely sliced
  • 2 fillets smoked haddock
  • 1 pt milk
  • 4 free-range eggs
  • 100ml white wine vinegar
  • pinch of salt
  • cracked black pepper
  • 1 bay leaf

Method

To make the soup

In a heavy-bottomed pan, sweat the sliced onions gently in the butter for 4-5 minutes. Add the sliced leeks and sweat for another 2 minutes. Add the potatoes, cover with boiling water and boil over a high heat until the potatoes are cooked.

Remove from the heat and blitz the soup in a blender until smooth. Do this as quickly as possible to keep the lovely green colour.

To cook the smoked haddock

In a heavy bottomed pan, bring the milk to the boil. Poach the fillets of haddock in the milk for 5-6 minutes. Remove and set aside.

To poach the eggs

Bring a pan of water to the boil and add the vinegar and a pinch of salt. Gently whisk the water to create a whirlpool effect, then drop in the eggs and cook for 3-4 minutes for soft yolks. Remove the eggs and place them on kitchen paper to drain.

To serve

Ladle the soup into each bowl. Place a haddock fillet in the centre of each bowl, then place an egg on top. Finish with cracked black pepper and a bay leaf.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

Let us know what you think

comments

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.