Luxembourg Potato Soup (Gromperenzopp)

Recipe by threeovens
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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4 -5
    leeks, washed and chopped (1 1/2 cups)
  • 2
    tablespoons butter, divided
  • 4 -5
    potatoes, peeled and diced (3 1/2 cups)
  • 3
    cups water, boiling
  • 3
    cups milk
  • 2
    egg yolks
  • 12
    cup cream or 1/2 cup sour cream
  • salt & freshly ground black pepper
  • fresh parsley, for garnish (optional)
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DIRECTIONS

  • Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
  • In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
  • Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
  • Cook 30 minutes so that potatoes and leeks are very soft.
  • Strain mixture through a sieve or put through a food mill, and return to pot.
  • Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
  • Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
  • Season with salt and pepper; garnish with parsley if desired.
  • Add salt and pepper and finely chopped parsley if desired.
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