Potage aux Poireaux

Leek Soup

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Melt in butter (as described in potage à l’oseille) a handful of sorrel. Also cook slowly in a covered saucepan four leeks, four potatoes, and a good piece of butter, stirring occasionally. When cooked add water, salt, pepper, and a tablespoonful of cream. This soup can be made either rather thick, and served as it is, or rather thin—in which case you bring to the boil again ten minutes before serving and throw in a little vermicelli.