This is a good soup to make in the fall months when mature leeks are at their flavorful peak and are plentiful in the markets. It is a traditional French soup that is typically puréed, but I prefer it with a clear chicken broth and sliced vegetables.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Prepare the leeks: Trim off the root ends and the tough upper green tops. Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into 1/4-inch-wide strips. Then cut the leeks crosswise into 1/4- inch dice. Wash the diced leeks thoroughly in a large basin of cold water. Once the dirt has settled, scoop them out with a sieve or strainer. Drain and set aside.
Step 2
Heat a heavy-bottomed pot over medium heat. Add the olive oil or butter, followed by the leeks, thyme, and bay leaf. Cook, stirring occasionally, until the leeks are tender, about 10 minutes. Peel the potatoes and cut them into 1/4 -inch dice or slices. Add the potatoes to the pot and cook for 3 to 4 minutes. Pour in the chicken stock, season with salt, and bring to a boil. Reduce the heat to maintain a low simmer, and continue cooking until the potatoes are tender, but not falling apart. Taste for salt and adjust as needed. Let the soup cool to room temperature, and refrigerate for several hours or overnight.
Step 3
Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. If you like, add a splash of champagne or white wine vinegar to sharpen the flavors. Ladle the soup into warm serving bowls. Finish with a few grinds of the peppermill, and garnish with chopped parsley or chives.
notes
Step 4
Vegetable soups often taste best several hours later or the following day. If time allows, make ahead and reheat gently before serving.
Step 5
Remove the bay leaf, and purée the soup before serving. Garnish with small fried croutons (see page 37) along with the herbs.
Step 6
Stir in 1/3 cup heavy cream before serving.
