Leek soup with fried potatoes and herbs
6 servings
50 minutes
This exquisite leek soup with fried potatoes and herbs is a classic dish of French cuisine that embodies elegance and harmony of flavors. The leek's mild sweetness combined with cream and yogurt creates a silky texture that warms and comforts. The fried potatoes add richness and a pleasant contrast with their crispy golden crust. Aromatic herbs—parsley and rosemary—bring freshness and lightness. This soup is perfect for a cozy home dinner or a formal reception, revealing the richness of French gastronomic tradition. Serving it with fried potatoes and herbs creates a true culinary masterpiece worthy of the most discerning gourmets.
1
Heat butter in a heavy pot over medium heat. Add leeks, onion, and garlic, and season with salt. Sauté, stirring often, until soft, about 5-7 minutes. Add 1 cup of water and simmer, stirring occasionally, for 25-30 minutes (vegetables will become very soft). Let cool slightly, then transfer half of the mixture to a blender, adding half of the milk, cream, and yogurt. Blend until smooth, then pour into a large bowl. Repeat with the second half of the mixture, adding the second half of the milk, cream, and yogurt.
- Butter: 240 g
- White part of leek: 6 pieces
- Onion: 1 head
- Garlic: 5 clove
- Coarse salt: to taste
- Full-fat milk: 2 glasss
- Cream 30%: 1 glass
- Yogurt: 1 glass
2
Pour the soup into a pot and heat over medium heat, adding water by ¼ cup until the mixture is thick enough to hold potatoes on its surface while remaining liquid enough that a spoon doesn't leave a mark. Season with salt and pepper to taste. It can be made in advance: the soup can be prepared up to 2 days before serving. Cover and refrigerate.
- Coarse salt: to taste
- Ground black pepper: to taste
3
Wash the potatoes with cold water, let them drain, and dry completely with paper towels. Pour oil (5 cm deep) into a deep fryer with a thermometer. Heat over medium heat to 180˚C. Fry the potatoes until golden brown for about 2 minutes, adding them in batches and reheating the oil to 180˚C between batches. Use a slotted spoon to transfer the potatoes to a paper towel to remove excess oil. Fry the parsley and rosemary in the oil until translucent for about 15 seconds. Add the potatoes and let cool; season with salt. Serve the soup garnished with potatoes and herbs.
- Potato: 1 piece
- Sunflower oil: 4 glasss
- Parsley leaves: 70 g
- Rosemary: 1 piece
- Sea salt: to taste