Recipe - Irish Potato Leek Soup

300 ml Good Chicken Stock
20 g Butter
1 tablespoon Double Cream
12 Asparagus Spears
1 Carrot; (small minced )
2 Sticks Celery; (peeled and
minced )
1 Leek; (small minced )
8 New Potatoes; (small
young)
2 Tomatoes; (skinned, deseeded
; and minced )
4 sl Smoked Salmon; (cut into
strips)
1 Olive Bread Roll; (thinly
cut or sliced up and
; toasted)
50 g Irish Goats Cheese; (Inagh
Cheese /
; Gabrilelle)
1 Egg Yolk
Mixed Herbs

1. Heat the chicken stock and cook all the vegetables one by one starting
with the potatoes, carrots, celery, leek and asparagus. Strain the
vegetables and reserve the stock.

2. Place the vegetables into small soup bowls/cups. Add the tomato and
smoked salmon which has been cut into strips.

3. Put the stock back on the heat and whisk in a little butter and cream.
Season and add the chopped herbs. Allow to infuse for a few minutes.

4. Meanwhile whisk the egg yolk with 2 3 teaspoons of boiling water over
a bain marie until a thick and creamy sabayon has been formed.

5. Sprinkle the cheese onto the croutons and place under a hot grill until
the cheese starts to bubble.

6. Fold the sabayon into the stock and pour over the vegetables. Place the
croutons on top and serve.

Converted by MC_Buster.

NOTES : Chef:Aaron Patterson

Converted by MM_Buster v2.0l.