Meatless Monday #9: Leek and Potato soup

I crave two things when it rains – to visit a European city, and soup of course. Making this Leek and Potato soup this afternoon I could not help reminiscing about a particularly good French onion soup topped with a slice of baguette and melted Provolone and Gruyere cheese. I remember it as if it were yesterday. Peet and I had walked many blocks to the Centre Pompidou. We had just arrived, and we were engrossed in the strange architecture before us when it started raining. We sought refuge in a small café just opposite the building. I remember being excited to see French onion soup on the menu as it was on my ‘to eat while in Paris’-wish list. I remember think to myself there really is not much to this soup, but I loved every spoonful. Thinking back – I remember being soaked to the bone and tired, but I could not have been happier. What I would give to have that soup, and afternoon, over again.

You will need:

3 tablespoons of Olive oil (2 for frying and 1 to add to the soup at the end)

4 cups chopped leeks, white and light green parts (I used two large leeks)

¾ – 1 teaspoon of Pink Himalayan salt (you could also use sea salt)

4 garlic cloves, chopped

1 tablespoon Apple cider vinegar

4 cups of vegetable stock (if you prefer a thinner soup you might want to add a cup or two)

3 medium potatoes

1 tin Cannelloni beans

½-1 tablespoon fresh lemon juice

½ teaspoon Dijon mustard (I used double the amount because I love mustard)

Freshly ground black pepper

Fried sage leaves for garnish (optional). You could also use fresh parsley.

Hard cheese for melting on top (this optional. We did it, because we missed Paris)

This is how:

Heat 2 tablespoons of the olive oil in a large pot and sauté the leeks, salt, and a few grinds of pepper for 6 to 8 minutes, until soft.

Add the chopped garlic and fry for a further 2 minutes. Stir in the vinegar and cook for no longer than 30 seconds. Now add the stock, potatoes and beans and bring the mixture to the boil. When boiling, reduce the heat and simmer, uncovered, for 30 minutes.

Remove from the heat and let the mixture cool slightly. Add the olive oil, lemon juice and mustard and transfer it to a blender. Blend until smooth. If your blender is small. blend the soup in batches. When all the soup has been blended return it to the pot and warm it up. Try a spoonful of soup and add more salt, pepper, lemon juice or mustard if necessary. Garnish and serve.



The original recipe, before I tweaked it considerable, is from @loveandlemons.

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