Travel another way

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

Ingredients: 1 cup of chopped leeks (some people only use the white part; I personally use some green too for color purposes). 1 cup of milk 2/3 cup of water ¼ cup of cream. 3 tablespoons of butter . 1 teaspoon of chicken stock. 1 boiled potato. Chopped chives or parsley and cream to garnish.

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.

Bon appetit!!