Ah, cassoulet. It’s been on my mind for ages. I will admit it scares me, primarily because of the confit. But I’ll start researching it…and an easy version.
It's the middle of summer here, so not the natural time for warming soups, but if I turn down the ac, I think I can get in the mood for this soup tonight. Only kidding, any time is a good time for soup in my view. Another fabulous post Jamie, thank you. If you are interested I've just posted a fermented tomato elixir consommé post, I'd love your feedback if you have time as I admire your writing.
Since I commented on your post Jamie, the heavens have opened in a wonderful tropical storm. I’ve been to the grocer (in storm) to pick up a leek. I have your soup on the stove as I write and the rain pours. Perfect for your soup.
This story combines two of my very favorite things: French history and French cuisine! I'm not a great (or even good) cook, but this seems simple enough for even me to do. Was actually headed out to the market this afternoon, so am adding potatoes and leeks to my list so I can make it this week. Merci Jamie!
I made it last weekend and it was SO good! Slight variations: I used Yukon gold potatoes unpeeled, and I unfortunately read the recipe as 2 leeks, not 3, so that's all I used. Added a little garlic too, and a quick squeeze of lemon at the end to brighten (I can't use salt, so I find lemon adds some zip). One of the best soups I've ever had and really so easy! Will make again very soon (with 3 leeks! ;-)).
I like this deep dive into the leek’s rise to soup stardom! That's a classic and a permanent fixture in our kitchen rotation, but I like to throw in some carrots for extra sweetness the way my grandma used to do.
That’s a good question. I assume it’s because they take longer to cook to softness than small cubes of potatoes. That’s what I notice when I make this dish.
Outstanding! I'd like to point out this is a very low cost meal, although I haven't checked the price of leeks at Berkeley Bowl West (my main grocery store). Oh, I'll be making the plain version this week!!!
Would you be willing to attempt to conquer cassoulet? I would love to hear the history of this wonderful peasant dish.
Ah, cassoulet. It’s been on my mind for ages. I will admit it scares me, primarily because of the confit. But I’ll start researching it…and an easy version.
Fascinating history on Leek and Potato soup. Thank you.
Thank you, Ed!
You're welcome. Merry Christmas!
It's the middle of summer here, so not the natural time for warming soups, but if I turn down the ac, I think I can get in the mood for this soup tonight. Only kidding, any time is a good time for soup in my view. Another fabulous post Jamie, thank you. If you are interested I've just posted a fermented tomato elixir consommé post, I'd love your feedback if you have time as I admire your writing.
Thank you so much, Lisa! I agree, soup is great any time! Yes, I am very curious about your recipe!
Since I commented on your post Jamie, the heavens have opened in a wonderful tropical storm. I’ve been to the grocer (in storm) to pick up a leek. I have your soup on the stove as I write and the rain pours. Perfect for your soup.
Fate...destiny...I believe in both!
It was delicious Jamie, thank you
This story combines two of my very favorite things: French history and French cuisine! I'm not a great (or even good) cook, but this seems simple enough for even me to do. Was actually headed out to the market this afternoon, so am adding potatoes and leeks to my list so I can make it this week. Merci Jamie!
Thank you!! Please let me know how it comes out!
I made it last weekend and it was SO good! Slight variations: I used Yukon gold potatoes unpeeled, and I unfortunately read the recipe as 2 leeks, not 3, so that's all I used. Added a little garlic too, and a quick squeeze of lemon at the end to brighten (I can't use salt, so I find lemon adds some zip). One of the best soups I've ever had and really so easy! Will make again very soon (with 3 leeks! ;-)).
I like this deep dive into the leek’s rise to soup stardom! That's a classic and a permanent fixture in our kitchen rotation, but I like to throw in some carrots for extra sweetness the way my grandma used to do.
Why let the leeks simmer solo instead of tossing in the potatoes right away and cooking everything together?
That’s a good question. I assume it’s because they take longer to cook to softness than small cubes of potatoes. That’s what I notice when I make this dish.
My mother-in-law did the same. Every damned night of the week! lol
Outstanding! I'd like to point out this is a very low cost meal, although I haven't checked the price of leeks at Berkeley Bowl West (my main grocery store). Oh, I'll be making the plain version this week!!!
Yes! That’s the concept of cuisine bonne femme! And what makes this trio of soup - onion, garlic, leek and potato - so fantastic.
Always interesting stories behind Jamie’s culinary bon mots (literally)