The marriage of these two humble vegetables is traditional; indeed, potato and leek soup is one of the basic French soups. This pureed combination of the two vegetables is more interesting and more sophisticated - and it provides an opportunity to pay tribute to Nouvelle Cuisine for its revival of all kinds of purees that had been forgotten since the eighteenth century.
- 1 1/4 pounds leeks
- 13 ounces peeled floury potatoes
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Fresh herbs, for garnish
Clean the leeks, and drain them. Save only the white and soft green parts. Chop them. Peel the potatoes; cut into fine dice.
Barely heat the oil in a 4-quart cast-iron saucepan. Add the leeks and potatoes and stir over gentle heat for 2 minutes. Add 2 cups water, and salt; cook over gentle heat for 20 minutes, until all the water evaporates.
Pour the leeks and potatoes into a food processor and blend to a coarse puree. Serve immediately sprinkled with pepper and garnished with herbs.
This puree is served with Sour-Sweet Veal Liver, haddock, poached cod or fried fish fillets.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
213 calories; 8g total fat; 0mg cholesterol; 32mg sodium; 35g carbohydrates; 4g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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