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Pat-A-Cake |
From The Good Granny Cookbook
Leek and potato soup Serves 4, hot or cold.
We have this soup so often in the winter that I could make it blindfold, yet we never tire of it. It's a big favourite with my grandchildren too - although one likes it liquidised and completely free of bits. It is known as Potage bonne femme in France, and, since the ingredients are nourishing and cheap, the epithet signifies a housewife who is frugal as well as a good cook. The recipe scrubbed up well for 1960s dinner parties as Crème Vichyssoise, served chilled with cream and chopped chives added.
450g/1lb potatoes, peeled and diced
2 large leeks, cleaned and thinly sliced
40g/1 ½ oz butter
1 litre/1 ¾ pints water
1 teaspoon sugar
salt and pepper
cream
chopped parsley, chervil or chives
Melt the butter and stir in the leeks. When they are beginning to soften but not brown, add the potatoes, the water, sugar and a pinch of salt. Bring to the boil and cook for 25 minutes or until the potatoes and leeks are soft. Whiz the soup in a liquidizer, return it to the pan and adjust the seasoning. When it is hot, pour the soup into bowls and add a swirl of cream and scattering of herbs to each. If it is to be eaten cold, allow it to cool then stir in the cream and refrigerate it.
Variation: For a more robust lunchtime soup, liquidize half the soup and return it to the pan with the remaining half full of bits.
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