David's Recipe for Potage Bonne Femme

Very easy and very traditional, though I don't think that it's anything special.

Soup, French

  • 10 cups boiling water or chicken stock
  • 5 cups sliced leeks. Despite what it says in most of the cookbooks, you can use the silvery green part; just don't use the part which is green like the weeds of the field.
  • 2 small celery stalks, diced fine or sliced thin on a diagonal
  • 9 soup spoons olive oil for sauteing
  • 4 cups diced potatoes
  • 1 coffee spoon freshly ground white pepper
  • 1/2 coffee spoon salt, if you're using water. Less if you're using chicken stock
  • Pinch of thyme
  1. Saute the leeks until they start to turn golden.
  2. Add the celery and saute another minute.
  3. Add the water, potatoes, pepper, salt, and thyme.
  4. Simmer for 1/2 hour, or until the potatoes are tender.




 
  
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