My very favourite factor about being part of The Recipe ReDux is assembly new meals bloggers just about from everywhere in the nation and the globe. One in all our newer Recipe ReDux members, Mary of Brighton Your Well being, is a dietitian presently residing in southwest France and I instantly obtained immersed in her weblog (there’s a number of attention-grabbing posts on evaluating college lunch in France vs. U.S.)
Nevertheless it 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 diversifications alongside the way in which. It actually couldn’t be less complicated nevertheless it undoubtedly 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 components, sliced (about 2 cups)
- 4 giant russet potatoes, sliced (with the pores and skin)
- 4 cups decreased 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 usually. 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 by way of cooking.)
- Whereas soup is cooking, slice baguette into 1-inch slices. High with items of cheese and put below broiler till simply toasted and cheese is melting (keep watch over 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:
