Most soup recipes, including Julia's, are written to serve 4-6 people. I think for most people the thought of eating soup for 3-4 days does not sound appealing. I have adapted parts of Julia's recipe, and I reduced the amount to make this soup a one-time meal for 2, or a starter to serve 4 (not the 2 quarts that Julia's recipe makes).
Potato and Leek Soup
Serves 2 as a meal / 4 as a starter
Ingredients:
1/2 leek chopped and rinsed in a bowl
2 large potatoes or 4 smaller peeled and diced
2 Tablespoons olive oil
2 cups whole milk heated for 2 minutes in microwave
2 cups hot tap water
Salt and pepper before serving per taste and 1 Tablespoon butter if you like
Method:
In a heavy pot lightly heat olive oil with a medium flame. Add chopped cleaned leek and stir for 2 minutes. While this is cooking, heat the milk for 2 minutes in the microwave just to remove the chill. Add the chopped potatoes to the oil and leek in the pot for one minute. Do not brown the potatoes, just absorb some of the flavor of the leeks. Add the warmed milk to the pot. Add the hot water from the tap. Stir and halfway cover the pot and let the potatoes cook for 20 minutes or until the potatoes are soft. With an immersion hand-held blender, turn off the heat and blend the contents of the soup. If you miss not using cream in the recipe feel free to lop one Tablespoon of butter to the soup at this point for the added fat content and flavor.
Let the blended contents cook for 25 minutes under low heat. Add salt and pepper before serving, Sprinkle herbs like fresh parsley or chives on top.
Bon appetit!
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| Julia Child's First Recipe in her First Cookbook Page 37. |
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| YIKES! |
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| Soup's On in only 45 minutes! |
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| Lovely Leek & Potato Soup. |
