Potato and Leek Soup
Ingredients
- 3 pcLeek (whites finely sliced)
- 500 gPotato (peeled and cubed)
- 40 gUnsalted butter (in pieces)
- 1 LMineral water
- 100 mlIsigny cream
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcVegetable broth (crumbled)
Method
A velvety texture that coats the spoon perfectly. The scent of leeks sweated in butter blends with the softness of the potato for a smooth, bound finish.
- 1
In a pot, melt the butter. Add the sliced leeks. They should become translucent and soft, without taking any color. The scent should be sweet, of butter soaking into the vegetable.
- 2
Add the cubed potatoes and pour in the water and stock. Bring to a boil then lower the heat. Simmer until a knife slides into the potato like butter.
- 3
Blend everything finely. The soup must be smooth. Stir in the Isigny cream to bring shine and a touch of noble acidity. Adjust seasoning with gray salt and black pepper.
Frequently asked questions
How do you get this dish right?
- Never let the leeks brown, the bitterness would ruin the sweetness of the dish.
- If the soup is too thick, thin it with a little warm milk before serving.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat over low heat without boiling to preserve the cream.
