Valentines Day – The Basics: First Course – Part 1 Leek And Potato Soup And Variations
Leek, potato and watercress soup
With Valentines Day fast approaching I decided to break the meal into separate posts, 3 recipes, first course, entree and dessert. Two of the recipes will be in line with my basics posts. The first is from Julia’s Kitchen Wisdom.
Julia Child calls this a primal soup, a basic soup that is uncomplicated and adapted into many variations. Leek and Potato soup is your most basic soup, it is elegant and delicious and wildly popular for many years. This recipe has withstood the test of time and has many variations. I am making the basic soup and adding watercress, this adds a little green, a peppery bite and if you are a fan of watercress you will love it. I made it exactly as written, you can add a little butter if you wish while pureeing. It’s delicious as is and is vegan friendly by simply omitting the sour cream or creme fraiche garnish.
The Basic Recipe for Leek and potato soup:
Makes 2 quarts or approximately 6 servings
3 cups sliced leeks, the white and tender green parts, cleaned thoroughly to remove any sand and grit.
3 cups peeled and roughly chopped “baking” potatoes (I used russet)
6 cups water
1 1/2 tsp salt
1/2 cup creme fraiche or sour cream
Bring all ingredients to a boil in a 3 quart saucepan. Cover and simmer 20-30 minutes or until vegetables are tender. Adjust seasoning. Puree and serve with a dollop of the sour cream or creme fraiche.
Variations:
Onion and Potato – substitute onion for the leeks
Cream of leek and potato soup – After you puree whisk in 1/2 cup heavy cream
Watercress: Add a bunch of watercress during the last 5 minutes of simmering, Serve with a scattering of fresh watercress.
Cold Soup – Vichyssoise- puree any of the above, add 1/2 cup heavy cream and serve chilled. Top each bowl with minced fresh chives, parsley or watercress leaves.
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