Potato and leek soup with porcini oil
- Melt the butter in a saucepan over low heat. Add the leek and cook for 5 minutes or until softened.
- Increase heat to high. Add the potato, stock and water and bring to the boil. Reduce heat to low and cook for 20 minutes or until the potato is tender.
- While the soup is cooking, make the porcini oil. Place the porcini and oil in a small saucepan over low heat. Cook for 10 minutes. Strain and set aside. Remove soup from heat and, using a handheld blender, blend until smooth.
- Stir through the milk, salt and pepper. Return to the heat and cook for 2-3 minutes or until warmed through. Divide soup between bowls, spoon over the porcini oil to serve.
TIP Dried porcini mushrooms are available from delicatessens and specialty food stores.