Jacques Pépin's Rustic Leek and Potato Soup
Jacques Pépin's Rustic Leek and Potato Soup
Rating: (1 rated)
Recipe Yield: Serves 4
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.

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.
Rate for this recipe