Butter and wine make a great sauce on their own that goes well with anything, it is that combination again along with mushrooms this time that makes this soup what it is, an extended and elaborated version of leek and potato soup. The base is my own dark chicken broth shown previously here, so it is better than what you can buy. The vegetables are cooked in the chicken broth then processed to smoothness. The only thickening is a single starchy russet potato. Chunks are allowed, of course, if you like that then keep some unprocessed. About a quarter cup heavy cream added at the end for an indulgent silky smooth luxurious finish. Thyme is the herb inside and sprinkled on top.
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