Potato Soup with Leeks, Blood Sausage, and Parsley

1. 1

   Discard the toughest of the leaves from the leeks, then cut the tender white and palest green flesh into thin rounds.

2. 2

   Rinse thoroughly under running water to remove any trapped grit, then add them to a heavy saucepan with the butter.

3. 3

   Let them cook over low to medium heat for a good fifteen to twenty minutes, without letting them color, until they are soft enough to crush between your fingers.

4. 4

   Once they have started to soften, you can finely slice the celery and add it to the pan, then peel and chop the potatoes and stir them in too.

5. 5

   Cover the pot with a lid and let the vegetables sweat and soften without coloring, then pour in the stock or water and bring to a boil.

6. 6

   Decrease the heat so that the soup bubbles gently and partially cover it with a lid.

7. 7

   It will take about twenty-five minutes for the potatoes to become truly tender.

8. 8

   Blitz the soup in a blender or put it through a food mill, stir in the chopped parsley, and check the seasoning.

9. 9

   Cut the blood sausage into slices and grill until crisp.

10. 10

    Ladle the soup into bowls and float the sausage slices on top.

No additional tips available.