This lovely warm soup is a simple classic combination, but one might not imagine that children could eat leeks so readily. You can add depth here by using chicken stock instead of water, or adding a few basic vegetables to the pot, but I like the purity of this recipe. Follow with a sautéed chicken breast with a couple of drops of white wine, or a simple fish fillet in herbs.
Trim the leeks and cut off the harder ends — you’ll need about
Melt the butter in a fairly large pan. Add the leeks and garlic and sauté over medium–low heat until all the water has evaporated and the leeks are soft and faintly golden. Add the brandy and carry on cooking until it has evaporated. Add the potatoes and season well with salt. Add
Adults should grind pepper over theirs and, ideally, top with a few very fine slices of truffle!
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