Full Recipe: 1 extra large sized Leek 5 potatoes (smaller) 1 litre chicken stock to cook down (reduce down to 500 ml) halved 1 shallot 3 cloves garlic 2g salt 1g black pepper 20g unsalted butter Olive oil 40g heavy cream Prosciutto is the shaved kind from the deli (Baked in the oven 130°C 20 minutes) Croutons Blend until smooth. Keep warm covered over level 1 heat to prevent skin drying on the top. For the roasted leeks, clean and slice down the middle into 5 inch sections. Drizzle olive oil, salt and seasonings and roast them face down 160°C until soft and brown on the bottom. I topped with crispy shaven prosciutto and bread crumbs toasted on a pan of olive oil and garlic powder. I used mascarpone cream on top of the Roasted leeks with sorrel, pea shoots, tiger pansies, prosciutto, crouton cubes, nasturtium and finished with herb oil. #easyrecipe #leeks #potatoes #soupseason
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