Ingredients

Steps

• Melt the butter in a pan and fry the leeks for 5 minutes until tender.
• Add potatoes, 400ml stock, and 75ml wine to the pan and bring to a boil.
• Simmer for 25 minutes until the potatoes are tender.
• Blend the mixture in a food processor until smooth and chill until cold.
• Stir in the chopped cucumber and add lemon juice to taste.
• Spoon into bowls, swirl in 50ml cream, and garnish with chives, crabmeat, and radish.