Get: - 750g Potatoes, chopped
- 500g Leeks, cleaned and chopped (2x more leeks than potatoes by count, equal parts by weight)
- 4-8 cloves garlic
- 6 cups stock (can use chicken or "better than bouillion")
- 0.5c heavy cream
- 0.5c creme fraiche
- 0.3c minced parsley or chive
- tuning spices: salt, pepper, lemon juice, onion powder, garlic powder, sage, thyme, oregano
Do: - Soften / saute potato and leek together in oil, 8 - 12 minutes
- Add stock and simmer 30-40 minutes at least
- Blend the soup
- Taste and tune with salt, pepper, herbs, lemon
- Reduce heat, add cream
- Serve garnished with parsley and creme fraiche
- (Can also stir the creme fraiche and chive into the soup if you feel lazy)
Results: - The original recipe called for too many potatoes, so I have adjusted it to call for more leek.
- The boullion can get pretty salty, cutting it with the cream will level it out.
- Julia says equal parts potato and leek by weight. Two leeks from zonottos is not even a pound. So I'd say 2:1 leeks to potatoes by count
- LEEKS CLEANING
- cleaning leeks is terrible, you should delete this recipe.
- you will have an "idea" to cut the leeks first and then wash the bits after.
- this will seem like a good idea. it's not.
- I suggest breaking up the leek sheets before cutting.
- breaking up the little pieces after cutting is terrible.
References:
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