For 4 people
°600g soup potatoes
°2 white leeks
°20g butter
°Fine salt
°75 cl chicken broth
°20 cl of milk
°Ground pepper
°15 cl whipping cream
°A few sprigs of chervil
*Preparation of the recipe
Wash, brush and peel the potatoes. Cut them in half lengthwise. Cut each half into slices. Wash the leek whites. Cut them in half lengthwise. Cut each leek half into fairly thin slices. In a wide, deep saucepan, “sweat” (melt) the leeks without coloring in the butter. Add a little salt. When the leeks are soft, pour in the chicken broth and milk. Add the potato pieces, salt and pepper. Bring to the boil then simmer for 25 minutes. At the end of cooking, pour in the cream, stirring. Pour into the bowl of a blender (or, failing that, use an immersion blender). Mix to obtain a very fine texture. Pass the soup through a fine sieve. Reheat it at the last moment. Pour into bowls and sprinkle with sprigs of chervil.
Enjoy !

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