Jacques Pépin's Rustic Leek and Potato Soup
Jacques Pépin's Rustic Leek and Potato Soup
Rating: (1 rated)
Recipe Yield: Serves 4
Preparation
1 tablespoon peanut or vegetable oil
2 tablespoons unsalted butter
1 large leek, damaged outer leaves discarded, split, washed, and finely minced (3 cups)
1 pound Yukon Gold potatoes, peeled and held in cold water
4 cups (1 quart) homemade chicken stock or canned low-sodium chicken broth
1 cup water
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley or chervil
1/2 cup grated Gruyère cheese or a dollop of softened unsalted butter (optional)

Heat the oil and butter in a large saucepan. Add the leeks and cook over medium heat for about 3 minutes, stirring occasionally.

Meanwhile, cut the potatoes into sticks about 3/4-inch thick and slice the sticks crosswise into 1/8-inch slivers (you will have about 3 cups). The potatoes should be kept in water after peeling, but they should not be washed after they are cut into slivers; this would wash away their starch, which helps make the soup smooth.

Add the stock, water, salt, and pepper to the leeks, then mix in the potato slivers. Bring to a boil, reduce the heat, and boil gently for about 12 minutes.

Serve the soup with a sprinkling of the parsley or chervil on top and, if you like, the grated cheese or a dollop of butter.

Reprinted with permission from Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin, copyright (c) 2015. Published by Rux Martin/Houghton Mifflin Harcourt.

Description
In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Jacques Pépin's Rustic Leek and Potato Soup is the right choice that will satisfy all your claims.
Print
Rate for this recipe
Categories