I prepared this ahead of time and added butter and minced herbs just before serving.
The aroma! The simplicity!
You can use a pressure cooker (15lbs for 5 minutes, release, simmer uncovered for 15 minutes), but I made mine on the stove using a 4-quart sauce pan.
A 3- to 4-quart saucepan or pressure cooker
3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
3 cups or 1 lb. thinly sliced leeks including the tender green; or yellow onions
2 quarts of water
1 Tb salt
Simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender
Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning.
(*) At this point you may set aside uncovered until just before serving, the reheat to the simmer.
4 to 6 TB whipping cream or 2 to 3 Tb softened butter
2 to 3 Tb minced parsley or chives (I added a dash of cayenne)
Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs
[Julia Childs]
If you’ve tried this, would love to hear your thoughts or personal variations!
Dry White Wine
When a recipe calls for dry white wine, what do you normally use?
I have been cooking with cooking wines for years and occasionally with the real deal, but until faced with French cooking, I never bothered to question the difference. Welp, apparently my trusty cooking wines are quite frowned upon in the world of chefs, ha!
I stumbled upon this site chowhound.chow.com and found suggestions and recommendations from fellow cooking lovers.
Dry White Wine Suggestions:
Chablis
Chardonnay
Dry Vermouth, Noilly Pratt
Sauvignon Blanc
Viognier
Chenin Blanc
Dry Champagne
Pinot Grigio
Too Sweet to use:
Cooking wines
Reisling
Sauternes
New to using REAL wine while cooking, I welcome comments from your personal experiences! Have you had better success with a particular white wine?
I am still suffering from a broken tailbone, so now I just need to call on a willing friend to bring me a bottle for my next recipe attempt tonight.
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Filed under Comments from Faith, Ingredients, Mastering the Art of French Cooking, Wines and Spirits for cooking