Luxembourg Potato Soup (Gromperenzopp) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the Douzelage Cookery Book. Ingredients:
4 -5 leeks, washed and chopped (1 1/2 cups) |
2 tablespoons butter, divided |
4 -5 potatoes, peeled and diced (3 1/2 cups) |
3 cups water, boiling |
3 cups milk |
2 egg yolks |
1/2 cup cream or 1/2 cup sour cream |
salt & freshly ground black pepper |
fresh parsley, for garnish (optional) |
Directions:
1. Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
2. In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
3. Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
4. Cook 30 minutes so that potatoes and leeks are very soft.
5. Strain mixture through a sieve or put through a food mill, and return to pot.
6. Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
7. Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
8. Season with salt and pepper; garnish with parsley if desired.
9. Add salt and pepper and finely chopped parsley if desired.
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