Creamy Leek and Potato Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a fantastic soup recipe...very simple but elegant. The recipe is from Simply French, the cuisine of Joel Robuchon. The soup is very creamy even though you add a touch of cream at the end. Ingredients:
1 1/2 lbs small boiling potatoes, such as red bliss |
2 leeks, white and tender green parts |
3 tablespoons unsalted butter |
1 1/2 quarts water |
sea salt |
1 tablespoon heavy cream |
fresh flat leaf parsley, snipped with a scissor or chervil, leaves snipped with a scissor |
fresh ground white pepper (to garnish) |
Directions:
1. Peel, quarter, rinse, and drain the potatoes. Set aside.
2. Trim the leeks at the root. Split them lengthwise for easier cleaning.
3. Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes.
4. When all the grit has settled to the bottom of the bowl. remove the leeks and dry thoroughly. Chop coarsely and set aside.
5. In a medium-size stockpot, melt 2 tablespoons of the butter over low heat.
6. Add the leeks and cook , stirring often, until tender but not browned, about 3 minutes.
7. Add the water. Salt the water and add the potatoes.
8. Cover and simmer gently for 35 minutes.
9. With a food processor, blender, or immersion mixer, process the soup until smooth.
10. Return the soup to the pot, increase the heat to high, and bring to a boil.
11. Skim any impurities that may rise to the surface.
12. Add the cream, and after a few seconds, add the remaining 1 tablespoon of butter.
13. To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs.
14. Serve immediately, allowing guests to season with pepper to taste.
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