French - Leek and Potato Soup

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* Exported from MasterCook *

 

Leek And Potato Soup - Bonus Version

 

Recipe By :Rose Elliot

Serving Size : 0 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 litres (2 pints) water or stock

6 good sized leeks

2 large floury potatoes

sea salt

freshly ground black pepper

25 grams butter (25-50g - 1-2 oz) -- (1 oz)

FOR LEEK VINAIGRETTE:

3 tablespoons olive oil

1 tablespoon wine vinegar

 

Put the water into a large saucepan and bring to the boil. Meanwhile remove

roots from leeks, slit down one side and clean carefully under running

water. Cut off green parts and chop those that are worth keeping. Peel and

dice potatoes. Throw whole leeks, chopped green part and potatoes into the

boiling water and simmer for 15 minutes or so until leeks are very tender.

Using perforated spoon, remove the six whole leeks and drain back into soup.

These are the salad. Place them on a flat dish into which has been added 3

tablespoons olive oil; 1 tablespoon white wine vinegar, and salt and milled

black pepper to taste. Baste leeks with this vinaigrette and leave until

quite cold.

 

To finish soup pass through a medium course mouli or liquidizer, season and

serve with a piece of butter in each bowl.

 

Source:

" Rose Elliot's Complete Vegetarian Cookbook "

Copyright:

" Rose Elliot "

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Per Serving (excluding unknown items): 360 Calories; 41g Fat (99.0% calories

from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 8 Fat; 0 Other Carbohydrates.

 

NOTES : This interesting recipe was given to me by a friend and she, in

turn, had been given it by a French cook in Paris. It's a soup recipe with

a bonus, because from the following ingredients not only can a delicious

soup be made but also a leek vinaigrette salad. Obviously one would not

serve both dishes at the same meal.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0