• 8servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 small or 3 large leeks

  2. 4 large onions, peeled and chopped

  3. 3 tablespoon extra virgin olive oil, divided use

  4. 1 rib celery, chopped

  5. 4 medium potatoes (1 1/2 pound) peeled and sliced

  6. 1 bouquet garnish (parsley, thyme, and Bay leaf tied together)

  7. 1 teaspoon beef base

  8. 8 cup water

  9. Salt and pepper to taste

  10. Thyme, parsley, or chervil for garnish

Instructions Jump to Ingredients ↑

  1. Trim 2 inches of green parts of leeks, and discard. Slice into 3/8-inch rounds, separate green and white parts. Wash thoroughly in a strainer.

  2. In a large saucepan over medium heat, brown onions and green parts of leeks in 2 tablespoon of olive oil. Add celery, potatoes, and bouquet garnish. Stir well and reduce heat to low.

  3. Heat 1 tablespoon of olive oil in a small skillet and cook white parts of leeks until just browned. Add water to cover vegetables (about 8 cups) and simmer for 30 minutes.

  4. Remove bouquet garni. Mash potatoes. Slightly on the bottom of the pan, stir well. Season to taste with salt and pepper and Garnish with thyme, parsley, or chervil.

  5. Yield: 8 - 10 servings


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