Sunday, March 24, 2013


First time I had this soup was when my husband and I went to Quebec City for the winter carnival. It was a very cold day. We found a small restaurant for lunch and went in to get something to eat and warm up. The soup of the day was this soup and we tried and really liked it. Later when we spoke with the chef, he told us that in summer months this soup is served cold. We tried it cold but we prefer it warm.

3 medium sized leeks
1 medium sized onion
3 tablespoon butter
4 medium sized potatoes
4 cups chicken stock
1 to 2 cups cream (or milk)
salt and black pepper
chopped watercress or chives for decorations

  •  Clean and mince the leeks
  • Clean and mince the onions
  • Saute leeks and onions in butter until soft
  • Clean and chop potatoes
  • Add everything together with chicken stock in a big pot and simmer until all the vegetables are soft
  • Put in the blender until smooth
  • Add in cream, salt and pepper
  • Warm to serve
  •  Add chives for decorations

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