(For 4 servings)
- 240 g of white leek
- 500 g peeled soft-smoking potatoes
- 160 g onions
- 2 cloves of garlic
- cayenne pepper
- bay leaf powder
- white pepper from the mill and sea salt
- Ghoa Cress
- 4 hazelnuts
- 2 chervil root
- 100 g smoked eel
Finely chop the leek, 1 chervil carrot, onion and garlic. Melt a knob of butter in a cooking pot and add the finely chopped vegetables. Stew them until glassy.
Add the potatoes cut into equal pieces. Simmer a little further. Season with cayenne, bay leaf powder, sea salt and mace. Put everything under water and bring to a boil. Place the lid on the cooking pot and cook for another 15 minutes on a low heat. Remove the soup from the heat and mix well. Season with white pepper from the mill and some sea salt if desired.
Divide the soup between the plates and finish with pieces of smoked eel, shaved hazelnuts, Ghoa Cress and grated chervil root.
Recipe: Frank Fol - The Vegetables Chef®
Say yes to the cress