Stuff you'll need
5 oz.-Leeks, white, sliced thin
4 med.-Potatoes, cut into same size chunks so they cook evenly
3 Tbsp.- Butter
1 1/4 Pt. - Cream
1 1/2 Pt.- Vegetable stock (you can use water if you don't have veggie stock)
Parsley Stems
Thyme
Bay Leaf
Celery
Peppercorn
Boquet garni - Wrap parsley stems, sprig of fresh thyme,1 bay leaf, piece of celery, and a few peppercorns in two of the hard leaves of the leek and secure together with butchers twine. Or make small pouch with cheese cloth and do not add leek leaves. check out the link step by step to make your boquet garni
Garnish
2 oz.-Leeks, julienne (cut into very thin strips)
2 oz.-Carrots, julienne (cut into very thin strips)
Small crispy croutons (store bought or I made my own by frying them in butter then baking on 350 degrees until crunchy and golden brown.)
Method
1. Clean veggies
2. Thinly slice the leeks. Melt 2 Tbsp. butter in a large pan and sweat the leeks until translucent.
3. Cut the potatoes into small chunks. Add to the leeks and stir until coated. Add the boquet garni and water. Season with salt and pepper and gently simmer over low heat for 30-40 minutes.
4. Once the potatoes are cooked through, remove the boquet garni and put everything else through a food mill or blend with an immersion blender (I used a regular blender and it worked great). Transfer to a clean pot.
5. Heat cream but DO NOT BOIL and add to the soup and let mixture gently simmer. Adjust seasoning as needed. (At this point, if you want a pure white soup, you can put it through a fine mesh strainer. If you don't care, then the soup is done.) Keep warm in the pan and pat the top with the last Tbsp. of butter to keep a skin from forming on the top of your soup.
Garnish prep
I treated my veggies like small french fries and deep fried them separately in a little oil until they were slightly brown.(the recipe calls for them to be sauteed in butter until soft then placed on the soup). ladle the soup into bowls then place a small amount of the fried carrots on top then a few slices of the leek. Sprinkle a few croutons on top or leave to the side, and if you want a little more color place a couple leaves of parsley on top to finish.
EAT and ENJOY!
Here it is but be creative and playful! I had a lot of fun with this soup and you should too! here's a picture of my plating and I was really happy with how it looked and tasted : )
