An old Provencal recipe, and one of my cold day favorites...
1 1/2 lb potatoes
6 cups water
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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