Sunday, July 12, 2009


Jacques leek and potato soup (recipe in the comments)
Salad with creamy garlic dressing

Hot tea
This is one of our oldest standards. We briefly belonged to a cookbook club, with disastrous results, but the one good outcome was this cookbook: Julia and Jacques Cook at Home. It's a collaboration between Julia Child and Jacques Pepin - two amazing French chefs. They are cooking more for an average audience than usual though, perfect for us. This was the prelude to an even more beloved book: Jacques Pepin Fast Food My Way (thank you, Mom!). Anyway, this is our favorite and most often repeated recipe from this cookbook and it screams summer to me. It's easy and so good you just won't believe you produced it.

Prep Notes
Difficulty: Easy
Chopping: Leeks, onion, potato, watercress
Time: 35 minutes
Make ahead:It's even good cold.

J: "I am a Francophile!"
M: "Maybe our best soup???"

1 comment:

J said...

Jacques Leek and Potato Soup – Julia and Jacques Cook at Home
Serves 6-8

1 T olive oil
3 small leeks, trimmed, washed well, and sliced
1 large onion, peeled and sliced
6 cups hot chicken stock (vegetable works fine)
1 cup water
1 ½ lbs potatoes, peeled and “chunked”
Salt, to taste (about 2 t with better than bouillon broth)
½ t pepper, or more to taste
1 small bunch watercress, stemmed and finely chopped
⅓ cup sour cream

Heat the oil in a large stock pot over medium-high heat. Add the leeks and onions and cook for 5 minutes to soften.

Add the stock, water, potatoes, salt, and pepper. Bring to a boil over high heat, cover, and turn down to maintain a gentle simmer. Cook for 20 minutes or until the potatoes are VERY tender.

Puree with a stick blender until desired consistency. We make this quite chunky sometimes and velvety smooth (like vichyssoise) other times. Return to a gentle simmer and add the watercress. Simmer for 4-5 minutes. Remove from heat and stir in the sour cream. Taste for seasoning.

Serve hot, warm or chilled. Excellent for a picnic.