Jazz up your usual tattie and leek soup with some roasted Orkney smoked garlic and some Shetland seaweed. This recipe is slightly adapted (vegetarianized and using local produce) from a vichyssoise recipe found in the New Covent Garden Soup Company’s Soup & Beyond cookery book (1999). You can use regular garlic, but Orkney smoked garlic takes the soup to a whole new level. Warming, comforting and filling this soup is not as garlicky as you might think, although it uses an entire bulb. Roasting the garlic in olive oil results in a sweet, mellow garlic taste. Served warm with some homemade crusty bread this soup is perfect on a cold day.
- 1 bulb Orkney smoked garlic (or your usual garlic)
- 100 ml extra virgin olive oil
- 150 grams butter
- 4 leeks
- 900 grams J.K. Mainland Shetland local selected potatoes (or Maris piper)
- 2 pints vegetable stock
- 150 ml double cream, plus extra to garnish
- salt & freshly ground black pepper
- Shetland seaweed sprinkle, to garnish
Prep time: Cook time: Total time: Yield: Serves 6-8
As garlic, leeks and potatoes are in season in the UK just now I am entering this recipe into Ren’s Fabulicious Food Simple and in Season food blogging challenge, hosted this month by Caroline from Cake, Crumbs & Cooking.