Restaurant-style leek and potato soup with white chicken stock, white wine, cumin and saffron
French Cooking Academy · ♥ 2.2K likes · 48K views · 8 min video
Read about leeks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- 200 g leek
- 200 g potatoes
- 1 tsp cumin
- 1 tsp saffron threads
- 20 ml wine
- 4 cup white chicken stock
- pepper
Slice the leek and the onion; peel and cut the potatoes in medium cubes and keep them in water; measure the stock; keep the cream in the fridge.
- 1 tbsp olive oil
Heat 1 tbsp olive oil in a large saucepan over medium heat; cook the onion gently, without colour, for three minutes.
- salt
Add the leeks, potatoes, cumin and saffron, then the four cups of stock; season lightly with salt, taking care not to over-season.
Bring to a very light simmer, then reduce the heat to very low and cook partly covered about 20 minutes (15 to 20 minutes), until the potatoes break apart easily when pressed but are not falling apart.
- cream
Turn the heat off; off the heat, add the cream and the wine, then blend with a stick blender or blender.
- lemon juice
Transfer to another pan, add a little more cream for a paler colour, bring back to a simmer on medium, and finish with a hint of lemon juice and salt to taste.