A smooth and yummy herbs and leeks soup

Just a few days ago, Anne of Papilles & Pupilles published a recipe for a Soupe aux herbes or as I prefer to call it, an Herbs and Leek velouté (a thick, velvelty soup). Somehow, the combination of fresh tarragon and leeks seemed hard to resist, so I made my own version today.

Here’s what you’ll need:

• 2 lbs of potatoes (about 6 medium potatoes)
• 2 leeks
• 4 twigs of fresh tarragon
• 1 bunch of parsley
• 2 chicken stock cubes (vegetable stock ok too)
• 4 cups milk
• pepper, to taste
• 2 tbsp butter

Wash, slice and cut the leeks
Cook covered in a large pot for 5 minutes with the butter
Then add the potatoes (diced so they cook faster), chopped parsley and tarragon, chicken stock cube and the milk (add a fifth cup for a thinner soup)
Add pepper to taste (the chicken stock is quite salty already).
Simmer for 15-20 minutes

puree everything using a blender

Overall, it took a bit longer than the 15 minutes Anne mentioned (but she may have it down better than I do)

Yields about 10 cups of soup

© Pascal Belloncle for Home Recipes, 2008. | Permalink | No comment

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