August 7, 2010 Leave a comment
There are many, many recipes for leek & potato soup out there. I typed ‘Leek and Potato Soup Recipe’ into Google and it came back with 254,000 results. Leek and Potato soup is a miracle in many ways – it is very cheap, very easy and tastes absolutely amazing. In terms of bang for your buck, it is almost unbeatable.
The version I decided to follow today is Joel Robuchon’s, because if you are going to make a french classic of anything, there is absolutely no reason not to use his recipe. I would say, however, if you are trying to cut back on calories, it will be perfectly fine to cut out the cream – it isn’t essential and cream’s omission will make it an extremely healthy dish. I also used parsley in place of the chervil, because I just couldn’t find any chervil today. Also, bear in mind that this is a blended soup – I used a hand blender in the saucepan. To serve 4, generously.
- 2 leeks, whites parts only, washed thoroughly
- 25g butter
- 1 litre cold water
- 400g potatoes
- 100g double cream or whipping cream
- tsp chervil, finely chopped
Take your leeks and chop them into rounds approximately 2cm wide. Melt 20g of the butter into a large saucepan and add the chopped leeks. Cook, stirring in the melted butter for 3-5 minutes. You are aiming for the leeks to become slightly translucent but not browned. Add the cold water and bring to a simmer, add your salt and simmer for a further ten minutes. In the meantime, peel and chop your potatoes and add them to the water. Bring back up to simmering point and cook for 30 minutes with the lid partially on the saucepan.
Take the pan off the heat, and when it has slightly cooled either whizz in the pan with a hand blender or pour the soup into a blender and blend until smooth and creamy. Return to the saucepan and return to simmering point again. Now turn the heat off for a final time and stir in the cream and remaining 5g of butter. Sprinkle with herbs and serve.