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Potato Leek Soup with Saint Albray
Serves: 4 Total preparation time: 20 min.
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- Ingredients:
- 8 oz. Saint Albray (1/2 lb.)
- 6 - 7 leeks (approximately 1 1/2 lbs.)
- 1 lb. potatoes
- 1 onion
- 1 Tbsp. olive oil
- 3 stems of parsley
- Salt and pepper
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Direction
- Peel and chop onion. Peel the potatoes and cut into cubes. Wash the leeks and dice finely.
- Heat olive oil in pressure cooker; add onion and leeks. Saute for 3 minutes while stirring. (Until they have given up their moisture.) Add the cubed potatoes and cover with 5 cups of water. Add parsley and a pinch of salt and pepper. Close the pressure cooker and cook for 16 min.
- Run the soup through a vegetable mill (or use a mixer, if necessary), and pour into 4 soup bowls. Remove the rind from the Saint Albray and cut into small cubes. Spread cheese bits ever the top of the hot soup and serve.
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Recipes Reviews
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Ratings:
Albray5 Rating: 2.8/5 (4 votes cast)
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