Remy's Soup

Name: Remy's Soup
Total time: 7 min
Cuisine: French
Ingredients: 6 leek; 3 large russets potato; 2 tablespoons butter; 1 liter vegetable stock; 1 kosher salt; 0.5 cup heavy cream; 1 handful chives; 1 freshly ground black pepper; 1 bunch celery; 1 handful celery leaves; 3 carrots; 1 parsnip; 1 onion; 1 handful fresh thyme; 1 handful fresh parsley; 1 handful fresh rosemary; 1 handful bay leaves; 2 heads garlic; 1 olive oil; 1 cup dry white wine; 2 ounces quark

Serves 1

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Remy's Soup

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Serves 1

Directions

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

Ingredients

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

Equipment

immersive blenderknifecutting boardbowlwhiskwide high walled skilletvegetable stock potaluminum foilblender

Remy's Soup

Serves 1

youtube.com

Remy's Soup

youtube.com

Serves 1

Directions

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