10 December 2013

Chilled Dual Layer Soup

Chilled Dual Layer Soup
This chilled soup was light and served as an amuse-bouche for our guests.

Fast Facts

Time: 60 min (+3h waiting)
Complexity: easy


  • 1 pork stock kit
  • 2 leeks
  • 2 desirée Potatoes
  • 1 tbsp cream
  • 8 small cucumbers
  • Juice of 1 lemon
  • Optional
  • Shredded carrot/daikon


  1. Place ingredients from pork stock kit into a pot. Fill it with water until its covered. Boil for 1 hour at least.
  2. Boiling for longer (Approx 3 hours) will draw out more flavor. Strain out everything until you are left with the soup.
  3. Cut leek into bite size pieces. Take a pan and sauté leek until it’s soft. It should take 5 minutes on medium high heat. Add it into the soup.
  4. Peel potatoes, then dice them into bite sized pieces. Drop them into the soup and boil it for 30 minutes.
  5. After soup cools down, blend together with the whipping cream in a food processor.
  6. Take cucumbers and juice of one lemon and blend them together. Pour it on top of the creamy potato leek soup for the dual layer effect.
  7. Top with shredded carrot/daikon if desired.

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