This article originally appeared in the latest June edition of Foodie: The Foodie Forks. Read it here!


Chef Steve Chou at Bungalow gives us his best dishes for wowing guests at your next sit down soirée.

Serves: 4

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients:

  • 200g white leeks, finely chopped
  • 100g US potatoes, finely sliced
  • 1 tsp shop-bought, preserved horseradish (not creamed)
  • fresh horseradish (optional, for garnish)

Garnish (for one)

  • handful diced ham (preferably French boiler ham)
  • handful diced celery, blanched
  • handful fried potatoes
  • handful croutons
  • handful roasted shiitake mushroom

Method

  1. Sweat the leeks in a little oil in a saucepan for a few minutes before adding the thinly sliced potatoes. Add enough water to cover the vegetables in the pan and cook for a few minutes.
  2. Once the vegetables are soft, blend until smooth. The soup should be the same consistency as chowder; you can thin it out with milk if necessary.
  3. Add the preserved horseradish and season with salt and pass the soup through a strainer.
  4. Sauté all the garnish ingredients in a little oil for a few minutes.
  5. Serve velouté with sautéed garnish ingredients and a grating of fresh horseradish to finish.

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