Herbs and Leek velouté
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
