- 125g cream cheese
- 1/2 cup cream
- 1 garlic clove, grated finely
- 40g chopped chives
- 1/2 gelatine leaf
- 2T olive oil
- 1 leek, chopped
- 2 cloves garlic, chopped
- 1/2t celery salt
- salt and pepper
- 2 cups potatoes, peeled and cubed
- 4 cups chicken stock
- 4 cups spinach (about 140g)
To make the garlic cheesecake, soften the cream cheese with a fork. Whip the cream and gently fold it into the cream cheese using a rubber spatula to prevent lumps. Add the garlic and chives and fold through. Soak the gelatine leaf in cold water until soft, squeeze out any excess liquid and place it in a heat-proof container. Place the container in a bain-marie of hot water and stir until the leaf has melted. Pour the melted gelatine into the cream cheese mixture, then fold it through. Spoon the mixture into a bowl, cover with clingfilm and refrigerate until set.
To make the velouté, heat the olive oil in a large saucepan and sweat the leek and garlic until soft. Add the celery salt and season with salt and pepper. Add the potatoes and chicken stock, bring to the boil, cover with a lid and simmer for about 15 minutes or until the potatoes are tender. Add the spinach and continue to cook for about two minutes. Remove from the stove and blend the mixture until smooth. Season to taste with salt and pepper.
Serve the cheesecake spooned into the centre of four soup bowls, and pour the hot velouté around it.
This recipe originally featured in the July 2013 issue of House and Leisure.