horse photographer, family photographer, pet photographer, couples photographer sedgefield, food photographer

CLASSIC FRENCH POTATO AND LEEK SOUP

“The only real stumbling block is fear of failure.
In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

horse photographer, family photographer, pet photographer, couples photographer sedgefield, food photographer

I absolutely love eating tasty food. Cooking?...ummm not so much, seems like a lot of hard work and preparation for a few minutes of enjoyment. What to do? What to do? In order to address the problem, Mr T and I are on a quest to find simple delicious recipes that are easy on the eye and the budget and as a side bonus, I can practise food photography at the same time.

“What’s that?” said Ron, pointing at a large dish of some sort of shellfish stew that stood beside a large steak-and-kidney pudding.
“Bouillabaisse,” said Hermione.
“Bless you,” said Ron.
“It’s French,” said Hermione.”

― J.K. Rowling, Harry Potter and the Goblet of Fire

 

horse photographer, family photographer, pet photographer, couples photographer sedgefield, food photographer

 


FRENCH POTATO & LEEK SOUP

(A Julia Child recipe adapted by Nagi from Recipe Tin Eats)


Ingredients:

2 tbsp / 30 g butter
2 garlic cloves, minced
2 leeks, white and pale green parts only sliced thinly (about 2 cups). You can substitute the leeks with onions.
12 oz / 350g potatoes, peeled & diced . Use normal supermarket potatoes nothing fancy.
4 cups (1 litre) chicken broth/stock
1/4 cup / 65 ml heavy cream (or milk for a reduced fat version)
Salt and pepper

Serve with:
Croutons
Crème fraîche garnished with freshly chopped chives

Method

  • Melt butter in a pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
  • Add stock and diced potatoes, cover & simmer for 25 minutes or until potato is very soft.
  • Turn the stove off and whiz with a stick blender until JUST smooth. Do not over puree or it will turn yucky, all gluey & sticky.
  • Season to taste with salt and pepper, then stir through cream or milk.
  • Serve with a blob of Crème fraîche, garnished with chives and croutons on the side.
  • To make croutons – Preheat oven to 180C/350F. Use 2 thick slices of bread torn into crouton size pieces. Spray or drizzle bread with olive oil & bake for 5 minutes or until golden and crunchy. Season with salt.

horse photographer, family photographer, pet photographer, couples photographer sedgefield, food photographer

We decided to use left over baguette instead of making croutons but unfortunately my sous-chef, Mr T, cremated the remaining 2 slices but they looked ok-ish once we’d given them a bit of a scrape. Despite this minor setback the soup was a hit and very delish.

Isn’t it amazing how the little touches like Crème fraîche, chives or croutons can just joosh up a dish and transform it from boring to posh?

I think good food should be relished, eaten guilt free and with gay abandon.

Happy eating,

Moira

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