Leek, Potato & Saltfish Soup

Method

1. 24 hours before you intend on making this soup rinse the salt fish to remove any excess salt that’s on the exterior. Soak in 600ml cold water over night, changing the water once. This allows the fish to rehydrate and removes salt.

2. Heat a heavy based medium saucepan on medium heat. Add the rapeseed oil and unsalted butter. Add the finely sliced onion and crushed garlic. Sweat for 3 minutes stirring regularly, being careful not to allow the pot to catch. (This would ruin the creamy ivory appearance of this soup.)

3. Add the sliced leeks, season with a pinch of white pepper and sea salt. Go easy with seasoning as this point, you can always add a little more if needed after the saltfish has been added. Mix well and place a tight-fitting lid on the pot and sweat for 8 minutes or until the leeks have sweetened and softened

4. Remove the lid and add the white wine. Bring to the boil to evaporate off the liquid.

5. Add the diced potatoes to the pot followed by the stock. Bring to the boil and reduce to a simmer. Cook uncovered for 10-12 minutes or until the potatoes break apart when pressed with a wooden spoon.

6. Add the salt fish to the pot and cook for 3 minutes until the fish is flaking and cooked through.

7. Remove the pot from the heat and add the cream.

8. Blend using an immersion blender or a food processor. Taste to adjust seasoning.