Leek & Potato Velouté
As seen on TV
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Who made this dish?
{Keith}: "My strategy: using as few ingredients as possible. Very sustainable. Leeks will be the start of the dish. I will do a leek and potato velouté. Leek and potato soup. That's it."
{Keith}: "I am someone who grew up with less than other people. I am someone who thrives under pressure. I've been to prison. I did it all. And so sustainability — I got this."
{Keith}: "Wow. It's a beautiful dish. Everything I create, I believe, is going to be delicious."
{Keith}: "Right here we have a leek and potato velouté, chive oil, truffle oil, and crispy potato skins."
{Keith}: "I can't believe it. I used one of the most sustainable ingredients paired with the least sustainable ingredient in the truffle oil. Damn."
{Wiley Dufresne}: "Texture of your soup is great. I do think that with leek as your vegetable, there's not a lot of leek shining through. It feels like it was about potato and that you got out of the pantry. You can't really taste the truffle oil, which is a good thing, because I think truffle oil is probably one of the least sustainable things that we've ever created."
{Padma Lakshmi}: "I love the consistency of your soup. It is like a velouté — a beautiful example of one. The soup, to me, just tastes a little too oily, if that makes sense."
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