Tuesday, February 23, 2010

Potato Leek Soup with Creme Fraiche

Another cold, rainy, gray day. A snow storm is brewing and headed this way. Fingers crossed for snow, and lots of it. It's a good day for a fire in the grate and something warm and soothing for dinner. Potato leek soup it will be.

Four potatoes, scrubbed (russet or yukon gold)
Four leeks, carefully rinsed
Water to cover the potatoes
a smidge of nutmeg
salt and pepper

Creme fraiche (recipe below)
fresh chervil (or tarragon and parsley)

Cut the potatoes into chunks, slice the leeks into rounds, place in pot.
Cover with water.
Bring to a boil.
Cover and simmer.
Add nutmeg and salt and pepper
When potatoes and leeks are tender, puree soup.
Serve with creme fraiche and herbs.

Creme fraiche:
Two cups heavy cream
Two tablespoons buttermilk
Place in a container with a lid and shake.
Find a warm place to leave it overnight or until it thickens.


1 comment:

  1. The creme fraiche is very good with the pasta below, just omit the ham and peas and add lots of mushrooms.