1 - Hooray! I had an earlier version that was bland, then I rewrote it Frankensteining the above two, and it's really good! And quick! I used the buttermilk version, which may be the trick. I even forgot to add chicken broth, and it was still really good.
2 - I halved the recipe and used yogurt instead of buttermilk. It worked!
Servings: 12
1/2 cup butter (4oz/114gr)
4 large leeks (24oz/680g), white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 lbs. potatoes, peeled and roughly chopped into ½-inch pieces
7 cups water or chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 tsp salt
¼ tsp ground black pepper
3/4 cup buttermilk (OR yogurt)
1/4 cup heavy cream
(OR 1 cup heavy cream)
Chives, finely chopped, for serving
- Melt the butter over medium heat in a large soup pot.
- Over low heat add the leeks and garlic and cook, stirring regularly, until soft and wilted. This will take a while but it's important that the alliums don't brown but just poach in the butter.
- Add the potatoes, water/broth, bay leaves, thyme, salt and pepper and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup until smooth.
- Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
- Garnish with fresh herbs if desired.
Double
228 Grams butter
1.36 Kilograms leeks
6 garlic
1.816 Kilograms potato
3.312 Liters broth
4 bay leaves
6 thyme sprigs
12 Grams salt
4.6 Grams pepper
339 Grams yogurt
119 Grams Cream
Triple
342 Grams butter
2 Kilograms leeks
9 garlic
2724 Grams potato
4.968 Liters broth
6 bay leaves
9 thyme sprigs
18 Grams salt
7 Grams pepper
509 Grams yogurt
179 Grams Cream
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