Somptuous Cream of Leek Soup
2 medium size red potatoes (1 to 2 cups)
1 1/2 cup of beef stock
1 1/2 cup of water
3 egg yolks (optional)
1 cup of cream 35%
fleur de sel or any other salt
Slice leeks 1/4 inch using the whites and light green only
Peel potatoes, dice and set aside
Melt butter in pan and coat the leeks at medium heat
Add salt and pepper
Cover and stir leeks every 2 minutes for 8 minutes making sure to wipe off the condensation on the cover every time.
You can lower the heat to make sure the leeks don't brown too fast
Meanwhile heat the beef stock and water and bring to a boil
Once leeks are cooked, add to stock and add diced potatoes
Let simmer for 20 minutes or until potatoes are cooked
Pass the soup in the blender and let cool down.
Before serving, heat up soup with egg yolks and cream, stir for 2 minutes.
Pairs Well With
This recipe has been in my family forever! I traditionally make it in the fall when leeks are in season and freeze it for the cold winter days we get up here in Montreal... It's easy and comforting !! :)