My very favourite factor about being part of The Recipe ReDux is assembly new meals bloggers nearly from everywhere in the nation and the globe. Considered one of our newer Recipe ReDux members, Mary of Brighton Your Well being, is a dietitian at the moment residing in southwest France and I instantly acquired immersed in her weblog (there’s a number of attention-grabbing posts on evaluating faculty lunch in France vs. U.S.)
But it surely was a quite simple recipe known as Soupe de Bonne Femme (or Good Previous Ladies’ Soup) that caught my eye – so so easy however Mary raved in regards to the taste (and the aroma) so I set about making it with some variations alongside the way in which. It actually couldn’t be easier however it undoubtedly is hearty sufficient to function a meal and excellent to push back the chilliness that’s undeniably now within the air.
Soup:
- 2 tablespoons butter
- 3 leeks, white and light-weight inexperienced elements, sliced (about 2 cups)
- 4 massive russet potatoes, sliced (with the pores and skin)
- 4 cups lowered sodium vegetable broth
- 2 cups water
- 2 teaspoons dried thyme
- Salt and pepper
Toasts:
- 1 small baguette
- 6 ounces smoked gouda or gruyere cheese
- In a big pot, soften butter over medium warmth. Add leeks and prepare dinner for five minutes, stirring typically. Add potatoes, broth and water. Deliver to a boil, then simmer over medium-low warmth for 45 minutes (add thyme, salt and pepper about midway by way of cooking.)
- Whereas soup is cooking, slice baguette into 1-inch slices. High with items of cheese and put underneath broiler till simply toasted and cheese is melting (regulate it so it doesn’t burn.)
- To serve, place two slices of toast in every serving bowl and ladle soup on high. Season with extra salt and pepper as wanted.
And these cheese toasts are mighty tasty on their very own:
