Leeks and potatoes make for a creamy, creamy and green tasting soup. One of Julia Child's classic French recipes. Perfect for spring and for enjoying along with croutons or crispy bread. :)
Recipe source: Saveur.
Last year: Pork bites in sweet and sour sauce (Thai-style).
Two years ago: Teriyaki salmon fillets (Japanese), Mushroom, pickled cucumber and cheese salad, Danish pastries with strawberry / cream cheese filling and Green pasta with Jamon serrano, Parmesan, mozzarella and olives.
Ingredients (serves 4-6):
- 2 potatoes
- 2 leeks
- 2-3 tablespoons cream (100 ml)
- 1,5 liters cups water or vegetable stock
- salt to taste
- croutons for serving (optional)
Wash and slice the leeks:
Peel and chop the potatoes into cubes. Put the leeks and potatoes in a large pot with the water and salt:
Partially cover the pot and simmer until the veggies are tender (about 40 minutes). Use a hand blender to mash everything in the pot into an even paste, then add the cream:
Give it one more blend, then transfer to soup bowls and add croutons to serve (optional). It's ready, dig in! :)