A few days ago a little cookery book was published here in Iceland that is right away a best seller hit. It's all about soups and the author is Sigurveig Káradóttir. The man sitting beside me, a photographer / basketball coach, took all the photos. Gunnar and Sigurveig have worked together before on another book that was a best seller and is based on jams, chutneys and that kind of sweets. Sigurveig agreed that I would post a very delicious recipe from the book for our readers.
Leek and potato soup
60 g butter
500 g leek - white part
500 g potatoes
150 g onions
1 -1 1/2 liter clear vegetables stock / water
1 bay leaf
100 ml milk
100 ml whipped cream if desired
Onions and leek are cut into thin slices. Potatoes peeled and cut into small pieces. Put into a pot with butter and a little salt and allow to simmer on a very low heat for 8-10 minutes or until vegetables are soft. Then stock is added and bay leaf. The soup is supposed to be very light in color so take care not to let the vegetables get brown in color. Simmer for 5-10 minutes more on low heat, or until the vegetables are fully cooked. Remove the bay leaf, puree the soup, heat through and taste with some pepper and salt. Drizzle with chives or other herbs, crispy bacon, or whatever and serve. As you can serve the soup cold, make sure to puree well and pour through a sieve so it will be as soft as velvet!