Give this winter classic an upgrade with two Noma Projects favorites. These two umami-rich mushroom products enhance and bring out the earthy flavors of the potatoes and leeks.
50ml vegetable oil
900g leeks, sliced
300g potatoes, peeled and sliced
1 clove of garlic, smashed
2 bay leaves
1 sprig thyme
50ml Smoked Mushroom Garum
65 ml Cep Oil
Heat the oil in a saucepot until it begins to shimmer. Add the sliced leeks, season them lightly with salt and reduce the heat to low. Sweat the leeks, stirring occasionally until they are soft and translucent.
Add the sliced potatoes to the pot, along with the water. Turn the heat to medium high and bring the ingredients to a boil. Reduce the heat to low, add the garlic, thyme and bay leaves and simmer gently just until the potatoes are tender.
Remove the thyme branch and bay leaves from the pot and transfer the contents of the pot to a blender (or use an immersion blender directly in the pot) and puree until smooth. Add the Cep Oil and Smoked Mushroom Garum and blend briefly to emulsify. Pass through a sieve into a pot if desired to achieve a smooth texture.
Place the pot back on the heat and gently bring the heat up to just below a simmer. Season with salt and lemon juice to taste and serve hot with crusty bread.