| From Valerie,
our chef on our
French Escapade Tours
Leek is not regarded as the king of vegetables in the US. I have often heard this question from the cashier when I put my bundle of leeks on the conveyor: “What do you do with that? Are these onions?”
Leeks are used a lot in French cooking. It is one of the main ingredients in “Pot au feu” , in many sauces and in our vegetable soups. They are also eaten boiled and served cold with a vinaigrette as a starter. But since we are in winter, in the northern hemisphere anyway (but our Australian friends can serve the following recipe as a “cold vichyssoise“) , here is the recipe for Leek soup.
Leek Soup recipe
In a large pan, melt the butter over medium heat.
Put the leeks in the skillet and cook for 5 minutes.
Add the chicken stock and the water and bring to a boil. Reduce the heat.
Cover and simmer for 10 minutes.
Stir in the milk and cream.
Add the potato and use a blender at low speed to crush the pieces.
Pour the soup in plates and garnish with cream and chives or parsley.