When you work in the food industry it is inevitable to talk about all things – FOOD! Food - movies, recipes, books, chefs, and so on. The other day my co-worker was explaining how great she thought the book Julie & Julia was. I had only seen the movie so she lent her book to me. I have been reading it on the bus to and from work each day. And it really is quite good. I thought I owed it to Julia Child to make a dish in honor of her this evening. Nothing was more appropriate then her Potato Leek Soup, the same recipe that Julie makes that inspires her own blog and led to her book. There are some things in life that are too perfect – this soup is one of them. It is the way a good meal should be – simple and delicious. I thank you Julia Child – we have all learned so much from you.
Potato Leek Soup
3-4 cup of diced peeled potatoes (1 lb.)
3 cup thinly sliced leeks, including the tender greens
2 quarts water
1 Tablespoon salt
1 & 1/2 Tablespoon butter
3 tablespoons minced chives or parsley
Simmer vegetables, salt, and water together, partially covered for 40-50 minutes in a 3-4 quart saucepan. Mash the vegetables into the soup with a fork or pass through a food mill. ( I personally used a potato ricer. )Julia does not like the texture of soup pureed in a blender, your call. Adjust salt and pepper. You can stop at this point. When ready to serve, bring soup back to simmering. Then off the heat, stir in the butter and top with chopped chives or parsley.
Note: I decided to add in chopped Arugula when serving. It was what I had in the refrigerator and didn't have any chives or parsley.