Follow the recipe from the chef Jeremy Bearman

Potato and leek soup

INGREDIENTS

- 6 leek s
- 2 celery
- A few chives
- 2 rooster potato es
- 1 branch of thyme
- 2 cup of milk
- 7 oz of marble potato es
- 2 head of garlic
- Olive oil
- Black pepper corn
- 1 cup of chicken stock
- 2 branches of rosemary
- A few bay leaves
- 4 eggs
- Salt, pepper

LA RECETTE DU CHEF

Cut the shallot and the garlic. Put them in a pan with some oil, the rosemary, the bay leaves and the thyme. Add the marble potato es. Season with 2 tsp of salt and 1 tsp of pepper. Cover with water and cook them on a soft fire. Drain the potato es and cut them in small cubes. Color them in a hot pan with a little bit of olive oil.

Slice the garlic and cover it with water. Boil and cool it down. Fry them at 275 F° a few second, to color them. Put them on dry towel and season.

Warm a pan with a few olive oil on light fire. Wash and cut the leek s, the celery and sweat them into the pan. Peal and cut the rooster potato . Put some thyme, black pepper corn and garlic into a sachet and put into the pan. Add the potato es and cover with some chicken stock. Season. Add the milk. Remove the sachet and put it into a blender. Mix it.

Cut the chives.

Cook the egg at 119 F°.

Dress the soup and put the egg in the middle. Add roasted potato es, chives and garlic.

Appetizer for 4 persons
Preparation time : 30 min
Difficulty : Beginner
Required Material :