Suspended Starlink Soup

Ingredients

• 1 liter vegetable stock
• 4 medium potatoes
• 2 large carrots
• 1 leek
• 1 onion
• 2 cloves garlic
• 2 tbsp olive oil
• 1 bay leaf
• Salt and pepper to taste

Method

1. Peel the potatoes and cut them in half. Boil them in the stock until cooked, remove 2 halves for plating.
2. Cut the carrots into thin long strips (julienne), reserve 8 nice strips for the rays.
3. Dice the remaining potato and carrot, chop the onion, mince the garlic, slice the leek into rings (reserve 4 long green strips).
4. Sauté onion and garlic in olive oil, add remaining carrot, potato, and leek, cook for 2 minutes.
5. Add stock, bay leaf, salt and pepper. Simmer gently for 15 minutes.
6. Roughly blend the soup, leaving some texture.
7. Ladle into deep bowls. Place a potato half as the dish, stick 2 carrot strips as rays, lay a leek strip diagonally over the potato (the blocked connection).

Serving notes

• Serve piping hot with bread for comfort.
• Sprinkle with fresh parsley for extra color.