Soupe de patates et poireaux



  • 2 large potatoes about 400 gr (0,88 lbs)
  • 3 large leeks
  • 1 nut butter
  • 750 ml ( 25,36 oz) chicken broth
  • 200 gr (0,44 lbs) smoked bacon optional
  • salt and pepper

Potatoes and leeks are cooked separately : potatoes in water and leeks first pan fried and then cooked in broth. Potatoes are mixed with some leek cooking water before adding drained leeks to the preparation. Before serving, pan fry bacon. 

Peel potatoes, cut them into cubes and cook them for about 20 minutes in salted water.

Meanwhile, thinly mince leeks into ½ cm strips. Melt a large knob of butter in a frying-pan (about 20 gr-0,044 lbs) and saute leeks for 5 minutes.

Add chicken broth and keep cooking for about 15 minutes.

When potatoes are cooked, drain them, put them in a bowl with a bit leek cooking broth and mix until you get a thick but smooth texture.

Finally add this potato puree in leek casserole. Leave for a few minutes on low heat while stirring so that the preparation becomes very homogeneous.

Before serving, quickly fry the bacon in a hot pan.


 

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