Potage Parisien - Leek and Potato Soup
Serves 4
Ingredients
- 1 lb. leeks, white part only
- 1 Tbsp. butter
- 1 cup chicken stock - enough to cover ingredients
- 2 large baking potatoes, peeled and diced
- Bouquet Garni (herb satchel)
- Heavy Cream - optional
- Salt and Pepper to taste
Preparation
- Clean the leeks and slice in ¼ inch rounds
- Melt the butter in a sauté pan.
- Lower the heat and add the leeks and Bouquet Garni. Let cook until translucent.
- Add the chicken stock and potatoes. Bring to a boil then reduce to simmer. Cook until the potatoes are tender.
- Season to taste with salt and pepper.
- The addition of cream is optional.
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An Educational Experience
Leek - Allium porrum
The leek is a member of the onion family, but the flavor is much more refined, subtle, and sweet than the standard onion. Thought to be native to Asia and the Mediterranean, it is believed that leeks have been cultivated since 3,000 BC. Leeks are mentioned in the Bible as one of the foods the Israelites missed on their journey to the Promised Land and have long been popular in Europe.
Leeks grow just about year round with March through October being the best time for them. They are full of iron, beta-carotene, vitamins B1 and B6 (folate), and vitamin C. Leeks provide fiber and are fat free.
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