Potato and Leek Soup
There are tons of similar recipes in the internet and I’ve certainly tried the Jamie Oliver’s version but this one is amazing because it yields silky, sweet, yet rich soup. I note three important things in the recipe:
- use butter. Olive oil, in this case, just doesn’t cut it because butter somehow makes the leek sweet.
- do not skip the bouquet garni. Its fragrance adds sophistication to the soup.
- use mealy potatoes to ensure smooth soup.
I eliminate the original use of shallot, onion and garlic as I’m afraid the soup would be too pungent. The book suggests adding green puree of such spicy and sour types such as arugula, watercress and sorrel. I’ll probably try blanching then pureeing the leaves with olive oil and serve it as topping.
Modified from Bouchon
Ingredients:
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