Potato Leek Soup with recipe, chives and borage flowers for the tasting. This recipe turned out 4 quarts of soup base, so each container plus stock produced 2 quarts of finished soup. It was really delicious!
Potato & Leek Soup
6-8 cups broth
2 pounds potatoes
1 pound leeks
2 egg yolks
½ cup heavy cream
salt and pepper
½ cup freshly grated Parmesan
Chop leeks and potatoes. Sauté the leeks in a little butter for a couple of minutes. Add the potatoes to the pot and cover with broth. You can use beef, chicken or vegetable broth. The recipe calls for homemade veal stock, which would be amazing, but chicken stock is fine.
Cook until very soft. Using slotted spoon, puree all the veg and return to the broth. Bring to a boil and then stir in the eggs and cream. Be sure to beat eggs and cream together before adding to hot soup.
I put 1 cup of potato-leek puree in the bottom each container and poured the soup over. This will give you a very thick soup base. Add more stock, salt and pepper to taste. Chicken, chives, chervil…all good choices to embellish this hearty soup.
Recipe from –
Biba Caggiano’s Northern Italian Cooking
Dear heart, Julie T of Bad Home Cooking hosted this swap and it was pouring down rain! Wonderful soup weather!!