LEEK AND POTATO IS THE MOST VERSATILE OF SOUPS. HOT, IT’S SOOTHING AND FILLING ON A COLD DAY; COLD, IT COOLS AND REFRESHES. WITH THE ADDITION OF SPINACH, SORREL, GARLIC, CELERY ROOT, CAULIFLOWER, OR RUTABAGAS, IT’S A WHOLE OTHER SOUP. GARNISH IT WITH CREME FRAICHE AND HERBS — CHIVES, CHERVIL, TARRAGON, MINT, BASIL, SORREL, OR PARSLEY. OR SIMPLY DRIZZLE A BIT OF PEPPERY OLIVE OIL ON THE SURFACE TO PUNCH UP THE FLAVOR. IT’S A NICE WAY TO START A MEAL OR YOU CAN FEATURE IT ALONG WITH A SALAD AND A CRUSTY BAGUETTE. IT’S WORTH USING GOOD CHICKEN STOCK, PREFERABLY HOME-MADE, BECAUSE THERE ARE FEW INGREDIENTS AND THE STOCK WILL ADD DEPTH AND FLAVOR TO THIS SUBTLE AND ACCOMMODATING SOUP.
Click here to download recipe
