Julienne Darblay!, creamed leek and potato soup with julienned vegetables

creamed leek and potato soup with julienned vegetables, originally uploaded by cabanagirl.

Another French cooking lesson. This soup is basically a hot vichyssoise with added julienned vegetables on top. I had a bunch of leeks in my vegetable bin and potatoes in my cellar providing me inspiration for this soup. I'll give you estimated amounts but again it is not a recipe but a method. Said to have been invented at Versailles, this soup is an elegant variation on the simple leek and potato soup all French housewives know:

4 leeks
4 TBS butter
1/4 cup olive oil
4-6 Yukon gold potatoes, peeled and diced
6 cups chicken stock (or water, the bouquet garni will add enough flavor to water and keep it as a vegetarian dish)
cream or creme fraiche ( 1 cup)
salt and pepper (white)
fresh and colorful vegetables, cut julienne and steamed until tender

Cut off the green parts of the leeks, wash well and reserve for bouquet garni or julienne for garnish
Cut the white parts into rounds and place them in a pot with melted butter and olive oil. Cook until soft but no extra color added. Add the potatoes, stock, bouquet garni, salt and pepper. Bring to a boil then simmer for 30 minutes.
Remove bouquet garni, Place soup through a food mill. Return to the stove and add the cream. Bring up to just a bubble and serve.
Place the julienned veggies on top as a garnish. Grab a fresh baguette and a glass of wine and enjoy!
More French cooking basics to come