Welgegund Heritage Wines’ winemaker, Friedrich Kühne, shares his recipe for Smokey Leek and Potato Soup. Pair with Welgegund Heritage Wines’ Chenin Blanc 2017

Ingredients

• 400g leeks, trimmed, washed and thinly sliced
• 200g smoked chorizo , thinly sliced
• 30g butter
• 30ml Welgegund Extra Virgin Olive oil
• 500ml chicken stock, homemade if possible
• Bouquet garni made with fresh garden herbs
• 400g potatoes, cut into 1cm cubes
• 500ml Welgegund Heritage Wines’ Chenin Blanc
• 50 ml fresh cream
• Salt & white pepper to taste

Method

• In a large saucepan, heat the butter and the olive oil on medium.
• Gently fry the leeks and the sausages until soft but not coloured.
• Add the stock and bring to the boil.
• Add the bouquet Garni and the potato cubes.
• Season with salt and pepper and add the wine.
• Simmer for approximately 15 to 20 minutes, until the leeks and potatoes are cooked.
• Just before serving, add the cream and stir through.

Serve with fresh sourdough bread and enjoy with Welgegund’s Heritage, Old Vine 2017 Chenin Blanc.

A lightly wooded wine that exhibits captivating complexity. Pineapple, citrus and apricots initially evident, followed by layers of stone fruit, pear, lime and white flowers. It has a rich palate with creamy, oaky undertones and lasting citrus, lemon and lime flavours.