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Preparing time: 15 min
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Cook Time: 45 min Total time: 1 hour
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Ingredients
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Method
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500 g potatos
500 g leek with tender green
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Peel and dice the potatoes. Slice thinly the leek.
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900 ml cold tap water
1 tbs salt
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Place the potatos, leek, salt in a large pot. Pour the water. Bring to boil and simmer covered about 45 minutes until the vegetables are soft.
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Blend the vegetables until smooth.
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50 ml double cream (for vegan version coconut milk)
black pepper and salt to taste
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Add the double cream. Stir, add the black pepper and salt to taste. Serve hot with a slice of crispy bread, croutons or the buttermilk rolls.
The recipe from Mastering the Art of French Cooking: Volume 1, Julia Child Louisette Bertholle and Simone Back
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