Recipe by Johnney
Heres another Julia Child's recipe "Here is the mother of the family in all her simplicity. You'll note there's no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means necessary." -- Julia Child --
Top Review by Ammie Cook in Deutschland
The temperature has been over 30Â°C for nearly a week here in Germany. This was a delicious, light meal on a day that was so hot, we really didn't feel like eating. I used chick broth powder and the soup was still great. I also stirred in a little sour cream after I had pureed the soup and it had cooled a bit. The next day we had the soup again for lunch and squeezed a little lemon juice into it. Very refreshing! Thanks for sharing!
- 4 cups sliced leeks, white part only
- 4 cups diced old potatoes or 4 cups baking potatoes, recommended
- 6 -7 cups water
- 1 1⁄2-2 teaspoons salt, to taste
- 1⁄2 cup sour cream or 1⁄2 cup heavy cream or 1⁄2 cup creme fraiche, optional
- 1 tablespoon fresh chives or 1 tablespoon parsley, minced
Directions See How It's Made
- Note: If you are not pureeing the soup, cut the vegetables rather neatly.
- Special Equipment Suggested: A heavy-bottomed 3-quart saucepan with cover.
- Simmering the soup.
- Bring the leeks, potatoes and water to the boil in the saucepan.
- Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
- Puree the soup if you wish.
- Taste, and correct seasoning.
- After chilling the soup, you may wish to stir in a little more cream.
- Taste carefully again, and correct the seasoning.
- Top each serving with a sprinkle of chives or parsley.