OR 1teaspoon of english mustard or horseradish - up to you really 1 tablespoon of sour cream small bunch of pea shoots or other micro herb to garnish
Directions
1
Peel the potatoes, cut them into big chunks and put them in a big pot of water. Bring to the boil and simmer for 12 minutes.
2
Clean and chop the leeks into big slices. Add them to the potato pot and cook the whole lot for another 10 minutes.
3
Drain the leeks and potatoes - don't throw it away the water in which they were cooked!
4
Put the potatoes, leeks and stock in a blender (or in a pot and use a hand blender) and blend until it is smooth. If it is too thick, thin with the reserved water. Check the seasoning and add salt (truffle salt is nice but not necessary) and pepper if you need it.
5
Leave to cool and then put in the fridge over night.
6
Preheat the oven to 400 degrees F. Put the pepper in a baking dish and pop it in the oven for 30 minutes. Turn it over and bake for another 30. Remove it from the oven and let it cool. Remove the stem, seeds, veins and skin and either put the roasted pepper through a sieve or mash it finely or blend it. Add the mustard (or horseradish) and the sour cream and blend well. Put this in the fridge over night too.
7
To serve, ladle some soup into a bowl and add a good couple of tablespoons of coolis. Decorate with micro herbs and serve with some excellent New Haven sourdough bread.
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