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1
Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
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2
Mash the vegetables in the soup with a fork, or pass the soup through a food mill.
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3
Correct seasoning.
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4
Set aside uncovered until just before serving, then reheat to the simmer.
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5
Off heat and just before serving, stir in the cream or butter by spoonfuls.
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6
Pour into a tureen or soup cups and decorate with the herbs.
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7
VARIATIONS:
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8
Potate au Cresson (Water-cress Soup)
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9
This simple version of water-cress soup is very good.
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10
Ingredients are the same as for the leek and potato soup, omitting cream or butter enrichment until later and adding 1/4 lb or about 1 packed cup of water-cress leaves and tender stems.
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11
Follow the preceding master recipe, but before pureeing the soup, stir in the water cress and simmer for 5 minutes.
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12
Then puree in a food mill and correct seasoning.
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13
Off heat and just before serving, stir in 4 to 6 Tb cream or 2 to 3 Tb butter by spoonfuls.
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14
Decorate with the optional water-cress leaves.
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15
Vichyssoise (Cold Leek and Potato Soup)
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16
This is an American invention based on the leek and potato soup in the preceding master recipe.
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17
Ingredients are the same as for the leek and potato soup with the addition of 3 cups peeled and sliced potatoes, 3 cups sliced white of leek, and 1 1/2 quarts of white stock chicken stock, or canned chicken broth.
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18
Simmer the vegetables in stock or broth instead of water as described in the master recipe.
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19
Puree the soup either in the electric blender, or through a food mill and then through a fine sieve.
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20
Stir in 1/2 to 1 cup cream.
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21
Season to taste, over salting very slightly as salt loses savor in a cold dish.
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22
Chill.
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23
Serve in chilled soup cups and decorate with minced chives.
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24
Other Variations on Leek and Potato Soup:
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25
Using the master recipe for leek and potato soup, a cup or two of one or a combination of the following vegetables may be added as indicated.
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26
Proportions are not important here, and you can use your imagination to the full.
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27
Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.
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28
You can also experiment on your own combinations for cold soups, by stirring a cup or more of heavy cream into the cooked soup, chilling it, then sprinkling on fresh herbs just before serving.
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29
You may find you have invented a marvelous concoction, which you can keep as a secret of the house.
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30
To be simmered or cooked in the pressure cooker with the potatoes and leeks or onions at the start: Sliced or diced carrots or turnips; peeled, seeded, and chopped tomatoes, or strained canned tomatoes; half-cooked dried beans, peas, or lentils, including their cooking liquid.
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31
To be simmered for 10 to 15 minutes with the soup after it has been pureed: Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra, or zucchini; shredded lettuce, spinach, sorrel, or cabbage.
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32
To be heated in the soup just before serving: Diced, cooked leftovers of any of the preceding vegetables; tomatoes, peeled, seeded, juiced, and diced.
