Once again, I am teaching medical students in Boston. This means I stay with my daughter during the week and the exposure to a fellow soup foodie’s preferences, this time potato and leek soup. Described in “ French women don’t get fat” by Mireille Guiliano, leek soup has taken on a certain “je ne sais qoi”, and I was curious to try it.
Our take on the recipe was to use only 2 leeks (we had no more) and to make up the difference with 2 cups of a red onion (which we had) and half a garlic, because I use garlic IN EVERYTHING. Likewise, we used chicken broth & milk instead of water and finished the mixture with frozen green peas:
- Chicken broth 4 cups (one container), ½ cup milk rounded up the initial ingredients;
- 2 Cups of frozen peas (one package)
While the potatoes and leeks were simmering, we sauteed the onion & garlic in a little olive oil. Once translucent, this was added to the incipient soup, as well as 1/2 cup of milk. With the potatoes soft, the frozen peas were added and simmered for another 10 minutes, for total of 30 minutes after the mixture had come to a boil.
Meanwhile we baked up a few pieces of bacon, cut them into small pieces and divided them into the two servings, to which a drizzle of creme fraiche was added.
Garlic toast, a glass of red wine, what a treat!