Ingredients with Measurements:
- 2 leeks, sliced thinly
- 4 medium-sized potatoes, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the leeks and garlic and sauté until the leeks are soft and translucent, about 5 minutes.
2. Add the potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
3. Using an immersion blender or transferring the mixture to a blender, blend until smooth.
4. Return the mixture to the pot and stir in the heavy cream. Heat over low heat until warmed through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Boiling for cooking the potatoes and broth
- Low heat for warming the cream
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 22g
- Carbohydrates: 32g
- Protein: 6g
Substitutions for ingredients:
- Leeks can be substituted with onions or shallots
- Heavy cream can be substituted with half-and-half or whole milk
Variations:
- Add cooked bacon or ham for a meatier version
- Add grated cheese for a cheesy twist
- Add herbs like thyme or rosemary for added flavor
Tips and tricks:
- Be sure to rinse the leeks well before slicing to remove any dirt or sand.
- Use an immersion blender for easier blending and less mess.
- For a smoother texture, strain the mixture through a fine-mesh sieve before adding the cream.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or chives
- Croutons
- Grated cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Be sure to cook the potatoes until they are tender to avoid any risk of foodborne illness.
Food history:
- Bourride is a traditional fish soup from the south of France, but this version swaps fish for leeks and potatoes.
Flavor profiles:
- Creamy
- Savory
- Earthy
Serving suggestions:
- Serve as a starter or main course.
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Region: French