Casa
Martin
Cookbook
Leek Potato & Salt Cod Soup
This has similarities to classic vichyssoise and can similarly be enjoyed hot or chilled.
125g Salt Cod soaked overnight
500g Leeks, washed and sliced
400g Potatoes, peeled and cubed
2 cloves Garlic, chopped
2 tbsp Olive Oil
750ml water/stock
Bring the cod to the boil in a pan of water and when cool enough to handle remove all skin and bones and shred the flesh with a fork. Soften the leeks, potatoes and garlic in the oil. Add the water/stock and cod and simmer for 30 minutes. Liquidise half of the soup and mix back in to pan. Serve hot or chilled.