"Potage aux Poireaux et au Gingembre" : Leek & Gin
Ready In: 50 mins
Serves: 6
Ingredients
- 3 leeks
- 3 potatoes
- 1 liter chicken bouillon
- 2 teaspoons butter
- 1 piece ginger
- 1⁄4 loaf stale French bread
- 1⁄2 bunch fresh chives
- 1 cup sour cream
- 2 tablespoons olive oil (approx.)
- salt and pepper
Directions
- Wash and peel the potatoes and cut into small chunks.
- Wash and chop leeks.
- Peel and chop ginger (I couldn't find whole ginger in the supermarket, so I just used regular ground ginger, 1 to 1-1/2 tsp, I think.) Cut or tear the bread into small pieces.
- Heat olive oil in a pan and add bread.
- Brown bread until just toasted.
- Move bread onto a paper towel-lined plate to absorb excess oil.
- Wash and chop chives (Here again, I just used dried chives as the store was out of fresh.).
- In a large saucepan, cook potatoes in the bouillon for 25 minutes.
- In a sautée pan, melt butter and stir in ginger.
- Then add the leeks and let sautée 8 minutes, stirring often.
- When the potatoes are ready, add the leeks and the bread to the saucepan.
- Mix well.
- Add salt and pepper to taste.
- Pour into soup bowls.
- Sprinkle with chives and serve topped with a spoonfull of sour cream.
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