Leek and potato soup

Leek and Potato Soup: There is a recipe in Escoffier’s Guide Culinaire in 1903 for Puree Parmentier, a French-style cream of leek and potato soup. And even further back in history, a recipe for Leek and Potato Soup appears in Jules Gouffe’s 1869 Royal Cookery Book.

Leeks were already in use in the kitchens of the ancient Egyptians and Greece. The Romans also had the opportunity to use leeks and export them all over their empire. Nero believed that this vegetable would improve the voice and help him sing better.

Whatever you believe, during chilly weather, a great creamy leek and potato soup will warm and comfort you for brunch, lunch or dinner.

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Leek and potato soup: Serves 4

• 4 large leeks, sliced into thin rings, rinsed and drained
• 1 medium onion, finely chopped
• 1 large clove garlic, crushed and finely chopped
• 4 tablespoons extra virgin olive oil
• 4 large potatoes, diced into bite-sized pieces
• 1/2 cup dry white wine
• 2 oz (50 grams) butter
• 11/2 pints (850 ml) vegetable stock
• 10 fl oz (275 ml) heavy whipping cream
• 2 level teaspoons salt
• 1 level teaspoon ground black pepper

1. Begin by trimming the leeks, discarding the tough outer layer.
2. Now split them in half length-ways and slice them quite finely, then wash them thoroughly in two or three changes of water and drain well.
3. In a large, thick-based saucepan, add the oil and potatoes stirring them to coat in the oil. Cook until slightly translucent around the edges.
4. Add the leek, garlic, salt and pepper, then cover and let the vegetables sweat over a low to medium heat for about 10 minutes.
5. Add the wine and continue cooking until the liquid is reduced by at least half.
6. Add the stock the bring to a simmer. Cook for about 15 to 20 minutes or until the potato is cooked and tender.
7. Add the stock and bring to a boil. Check the seasoning.
8. Take one third of the soup and blend, then add it back to the pan. Bring back to a boil, check the seasoning adding butter at this stage.
9. Serve with some warm, crusty bread.

NOTE: if you soup seems to be too thick, add milk or more stock.