Remy's Soup

7 mins
Serves 1
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Directions

  1. 1Trim and clean the leeks by removing the roots and cutting at the point where the white begins to turn green.
  2. 2Trim and clean the leeks by removing the roots and cutting at the point where the white begins to turn green.
  3. 3Trim and clean the leeks by removing the roots and cutting at the point where the white begins to turn green.
  4. 4Halve the white segments lengthwise and wash thoroughly to remove any dirt.
  5. 5Halve the white segments lengthwise and wash thoroughly to remove any dirt.
  6. 6Halve the white segments lengthwise and wash thoroughly to remove any dirt.
  7. 7Pat the leeks dry before slicing into very thin slices.
  8. 8Pat the leeks dry before slicing into very thin slices.
  9. 9Pat the leeks dry before slicing into very thin slices.
  10. 10Peel and chop the potatoes into half-inch pieces, keeping them covered in cold water to prevent oxidation.
  11. 11Peel and chop the potatoes into half-inch pieces, keeping them covered in cold water to prevent oxidation.
  12. 12Peel and chop the potatoes into half-inch pieces, keeping them covered in cold water to prevent oxidation.
  13. 13Melt two tablespoons of butter in a skillet. Add the leeks and cook over medium heat for three to five minutes until softened.
  14. 14Melt two tablespoons of butter in a skillet. Add the leeks and cook over medium heat for three to five minutes until softened.
  15. 15Melt two tablespoons of butter in a skillet. Add the leeks and cook over medium heat for three to five minutes until softened.
  16. 16Deglaze with one liter of vegetable stock. Bring to a simmer before adding the potatoes.
  17. 17Deglaze with one liter of vegetable stock. Bring to a simmer before adding the potatoes.
  18. 18Deglaze with one liter of vegetable stock. Bring to a simmer before adding the potatoes.
  19. 19Cook for about 15 minutes until the potatoes are completely softened.
  20. 20Cook for about 15 minutes until the potatoes are completely softened.
  21. 21Cook for about 15 minutes until the potatoes are completely softened.
  22. 22Use an immersion blender to puree the soup.
  23. 23Use an immersion blender to puree the soup.
  24. 24Use an immersion blender to puree the soup.
  25. 25Season with kosher salt.
  26. 26Season with kosher salt.
  27. 27Season with kosher salt.
  28. 28Add half a cup of heavy cream and whisk to combine.
  29. 29Add half a cup of heavy cream and whisk to combine.
  30. 30Add half a cup of heavy cream and whisk to combine.
  31. 31Cover and refrigerate for at least four hours or until completely cold.
  32. 32Cover and refrigerate for at least four hours or until completely cold.
  33. 33Cover and refrigerate for at least four hours or until completely cold.
  34. 34Garnish with chives and freshly ground black pepper.
  35. 35Garnish with chives and freshly ground black pepper.
  36. 36Garnish with chives and freshly ground black pepper.
  37. 37Drizzle with olive oil.
  38. 38Drizzle with olive oil.
  39. 39Drizzle with olive oil.

Ingredients

  • 6 leek
  • 6 leek
  • 6 leek
  • 3 large russets potato
  • 3 large russets potato
  • 3 large russets potato
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 liter vegetable stock
  • 1 liter vegetable stock
  • 1 liter vegetable stock
  • 1 kosher salt
  • 1 kosher salt
  • 1 kosher salt
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 handful chives
  • 1 handful chives
  • 1 handful chives
  • 1 freshly ground black pepper
  • 1 freshly ground black pepper
  • 1 freshly ground black pepper
  • 1 bunch celery
  • 1 bunch celery
  • 1 bunch celery
  • 1 handful celery leaves
  • 1 handful celery leaves
  • 1 handful celery leaves
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 1 parsnip
  • 1 parsnip
  • 1 parsnip
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 handful fresh thyme
  • 1 handful fresh thyme
  • 1 handful fresh thyme
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh rosemary
  • 1 handful fresh rosemary
  • 1 handful fresh rosemary
  • 1 handful bay leaves
  • 1 handful bay leaves
  • 1 handful bay leaves
  • 2 heads garlic
  • 2 heads garlic
  • 2 heads garlic
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 2 ounces quark
  • 2 ounces quark
  • 2 ounces quark

Equipment

immersive blenderknifecutting boardbowlwhiskwide high walled skilletvegetable stock potaluminum foilblender