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Soupe Tot Faite (Fast Soup), Provence - Le Menu
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Subject:Soupe Tot Faite (Fast Soup), Provence
Time:08:15 am
An old Provencal recipe, and one of my cold day favorites...

1 1/2 lb potatoes
6 cups water
salt
1 lb leeks, including the tender green parts, thinly sliced
4 slices semidry bread (rustic)
2-3 tbs olive oil
freshly ground pepper

= Peel the potatoes, cut in half lengthwise and then slice each half into 3 or 4 lengthwise slices. Now thinly cut the slices crosswise. Set aside.

= In a saucepan over high heat, combine the water, salt to taste, potatoes and leeks. Bring to a boil and boil until the potato slivers are easily crushed against the side of the saucepan with a wooden spoon, about 20 minutes.

= Place 1 bread slice in each soup plate. Sprinkle with olive oil to taste and then grind pepper over the top. Ladle the soup over the bread and serve.
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Soupe Tot Faite (Fast Soup), Provence - Le Menu
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