Remy’s Potato & Leek Soup Inspired by Ratatouille

• porcije: 4
• aktivno vrijeme: 30 mins
• ukupno vrijeme: 1 hour 15 minutes

Sastojci

2 tablespoons butter

1 cup yellow potato chopped

32 oz vegetable broth

3 bay leaves

1 tablespoon fresh cracked pepper

½ cup white wine

1 tablespoon sea salt

8 oz heavy cream

1 cup sweet onion chopped

1 cup button mushrooms chopped

2 tablespoons garlic chopped

1 cup leek washed & chopped

2 tablespoons fresh parsley chopped

2 tablespoons fresh thyme stems removed

2 tablespoons fresh chives + whole chives for topping

2 tablespoons fresh marjoram or can sub fresh oregano

¼ cup gruyere

2 oz goat cheese

Upute

In a heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat until frothy and just starting to brown. Add the potatoes and sauté until the potatoes are just beginning to brown on the edges—about 5-10 minutes.

Pour in the vegetable broth and bring to a low simmer. Add the bay leaves and simmer the potatoes for about 5 more minutes. Pour in the white wine.

Stir in the sweet onion, mushrooms, and garlic. Continue to simmer until the onions are turning translucent around the edges, about 10 minutes. Pour in the heavy cream and return to a simmer.

Then stir in the leek, sea salt, parsley, and chopped chives. Simmer for another 10 minutes, or until the leek has brightened in color but still has some crunch. Stir in the remaining herbs, including thyme and marjoram, along with the Gruyere and goat cheese.

Simmer until the cheeses have melted into the soup completely and the soup has thickened slightly. Reduce the temperature to medium-low and continue to simmer for another 10 minutes.

The soup may separate as it sits, so be sure to stir it well every few minutes until ready to serve. Serve garnished with chives and a side of crusty French bread and enjoy!