Potato leek soup. FABULOUS potato leek soup. And get this – nine dollars, thirty minutes, and a gazillion nutrients.
Add bread for dipping and savoring, pour wine to your liking, and stir up some trouble after.
(And might we rename it Soupe Hercule Poireau for a touch of continental flair? Sortez vos dicos, mes enfants! Cherchez le mot poireau!)
Soupe Hercule Poireau
Still curious? No French dictionary? A little jeu de mots (play on words). The French for leek is “poireau,” not to be confused with the fictitious Belgian detective by the name of Hercule Poirot.
- 3 stalks of fresh leeks
- 2 32-oz. containers of chicken broth (or veggie if you prefer)
- 4 medium red potatoes
- 1 shallot (chopped)
- Optionally – garlic; onion instead of shallots
- Wash. Chop. Throw everything in the pressure cooker.
- Send out the detectives in search of the hard work!
- Allow to cook 20 minutes from “pressure cooker wiggling” time.
Total cost (all organic): $9 (max); serves 8 to 10!
And… You may also optionally garnish with a dollop of sour cream and a sprinkling of parsley. Fresh pepper to taste.
Or, you may choose to pour your heavenly concoction into a blender, add two tablespoons of sour cream, and mix. Your result is a rich, creamier, supremely delicious soup that is comforting to boot!
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