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. One among our newer Recipe ReDux members, Mary of Brighton Your Well being, is a dietitian at present residing in southwest France and I instantly bought immersed in her weblog (there’s a number of fascinating posts on evaluating college 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 concerning the taste (and the aroma) so I set about making it with some diversifications alongside the best way. It actually couldn’t be easier nevertheless it positively is hearty sufficient to function a meal and excellent to keep at bay the coolness that’s undeniably now within the air.
Soup:
- 2 tablespoons butter
- 3 leeks, white and light-weight inexperienced elements, sliced (about 2 cups)
- 4 giant 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 cook dinner for five minutes, stirring typically. Add potatoes, broth and water. Carry to a boil, then simmer over medium-low warmth for 45 minutes (add thyme, salt and pepper about midway via cooking.)
- Whereas soup is cooking, slice baguette into 1-inch slices. Prime with items of cheese and put below broiler till simply toasted and cheese is melting (control 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:
