Julia Child's Leek and Potato Soup
6 servings
30 minutes
This exquisite leek and potato soup, inspired by the legendary Julia Child's recipe, is an ode to simplicity and sophistication. Its delicate creamy texture envelops the flavor of soft potatoes, while the sweet notes of leeks add depth to the dish. This classic of French cuisine has wonderfully adapted to Russian gastronomic tradition, where warming and nourishing soups are cherished. An ideal choice for a cozy home dinner, especially on cool days. It can be served as a standalone dish or as an elegant start to a meal. The cream adds a light velvety touch, while a pinch of salt brings out all the flavor nuances. Enjoy every spoonful that touches upon the traditions and mastery of great culinary art. Bon Appetit!
1
Clean the leek, keeping its green part, and rinse well under running water, making lengthwise cuts. Chop finely.
- Leek: 210 g
2
Clean the potatoes, chop them finely, and put them in a pot with the leek.
- Potato: 600 g
3
Pour 5 or 6 cups of water to cover the contents of the pot. Place on the heat and cook for about 15 minutes.
- Leek: 210 g
- Potato: 600 g
4
Salt, blend the contents and serve with cream. Bon Appetit!
- Salt: to taste
- Cream 20%: 0.7 glass