Hans - Food For Thought No. 14

  • 400 g floury potatoes, in cubes
  • 400 g leek, finely chopped
  • 50 g pancetta
  • 3 shallots, diced
  • 2 cloves of garlic, diced
  • 60 g butter
  • 1.0 to 1.2 litre beef broth
  • Some bay leaves
  • Salt
  • Black pepper
  • Ground macis
  • Nutmeg
  • 40 g ice-cold butter
  • Riesling spätlese or muskat-wine


Fry leek in part of the butter until soft and put aside

In another pot fry Pancetta, shallots and garlic with remaining butter

Deglaze with the beef broth, add potatoes and cook until potatoes are soft

Add two third of the leek

Purée with hand blender

Add bay leaves, salt, pepper, macis and nutmeg and cook at low heat for around 30 minutes to reach a creamy texture

Remove bay leaves and add remaining leek

Cook some minutes, then whisk in the ice-cold butter

Finally add shot of the wine and check seasoning

Bon Appétit!