Like French Onion Soup, this is a classic French soup recipe. When I first bought Julia Child’s ‘Mastering The Art Of French Cooking’ a few years ago, this recipe was one of the first I tried.
It’s homely and it proves again, you don’t need lots of fancy ingredients to make a tasty meal. Just good quality produce.
1 tbsp butter
4 to 5 medium potatoes, peeled and roughly chopped
3 large leeks, cleaned and roughly chopped
1.5l vegetable stock
2 bay leaves
1 sprig thyme
1 tsp salt
1/2 cup heavy cream
Thyme or chives to sprinkle on top
(Optional 80g speck or bacon)
Heat the butter in a large, heavy based pot over medium heat. Add the leek and potatoes. Cook, stirring occasionally, until the vegetables begin to soften, about 8 to 12 minutes. Don’t let them brown.
Add the vegetable stock, bay leaves and thyme and bring to a boil. Reduce the heat to low and simmer for about 30 minutes or until the vegetables are tender. Remove the bayleaves and thyme.
Blend until smooth, using either a stick blender or in batches in a normal blender. I use my Thermomix.
Add the cream and season to taste with salt.
Ladle into bowls and garnish with a sprinkling of thyme leaves or chopped chives.
Optional: Cut the speck into thin strips and fry until crispy. Sprinkle on top.