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:
1 kg (approx. 3 large) leeks
50 g unsalted butter
200 g mealy potatoes (about 1 large one)
Salt and freshly ground pepper
Bouquet Garni (leek, thyme, flat parsley and bay leaves)
5 cups chicken stock
1/4 cup cream or milk
Minced chives for garnish (opt)
Directions:
Use only the tender, white part of the leeks. Clean, wash, and slice into thin slices.
Melt the butter in a pot. Add the leeks and season with salt and pepper. Sweat the leeks until soft but not brown.
Meanwhile, peel and cube the potatoes and add them when the leeks are soft. Add the bouquet garni and chicken stock. Bring to a simmer and simmer for 30 minutes or until the potatoes are mushy. Remove and let cool. Remove the bouquet garni.
Puree the soup with a stab mixer until smooth. Strain through a fine-meshed strainer for an even smoother soup but I don’t do that.
Return the soup to a simmer, add the cream and simmer for 5 minutes. Remove and serve with a sprinkling of chopped chives (if using) and lots of freshly grated black pepper.
