I love soups and used to eat plenty when living in Italy. Winter in Milan can be very cold, rainy and sometimes snowy… So a good hot soup was a great dish to have on one of those cold evenings. Since moving here though, I have not felt the need to have soup as much as before. It is never “cold enough” for me to crave a hot vegetable soup. But this one is different. It is more often served cold (but can be eaten warm too) and I love it at room temperature. Which means, it is easier for me to eat it “down-under”. I served it with my multi-grain panini and home-made salty butter . Enjoy!
Recipe adapted from Julia Child
Ingredients (for 4 persons):
450 gms leeks, sliced
450 gms potatoes, chopped
30 gms butter (I used my salted butter)
2 ½ glass water
½ cup crème fraîche
Dill or chives to garnish
Put the leeks and potatoes in a pot and let them sweat with the butter on a medium flame.
Add water and let it cook covered until the vegetables are soft.
Blend the soup with a hand mixer. Add the crème fraîche and salt.Pin It