Potage Bonne Femme

[iank9]

Hi

This is a recipe for a leek and potato soup, slightly adapted from “The French Market” cookbook!

50gm butter,
750g leeks, julienned
750g potatoes, peeled and cut into small cubes
A little flour
1.25l chicken stock
Salt/pepper to season
3 large tablespoons Crème Fraiche!
Chopped parsley


Add leeks and potatoes to large pan, add butter and season, then sweat gently until softened, not browned. (recipe states, add butter to pan, and then fry the vegetables). Add flour sufficient to absorb the butter. Add the stock in a slow stream, stirring all the time, bring gently to the boil, reduce heat and simmer for about 25-30mins.

At this point the recipe states to add the crème fraiche, and serve, but we blend the soup, then add the crème.

Check the seasoning, stir in the parsley and serve with crusty bread (and a glass of sauvignon!)

Best wishes

[Shoesy]

I'm trying to figure out exactly what creme fraiche is. What % fat are you talking about?

[iank9]

Hi Shoesy,

I suppose you could call it a type of soured cream. The full fat version is always the best, but pre summer holidays we tend to use a reduced fat version. Our local Sainsbury's supermarket actually do a 3% fat version.

When in Normandy on holiday we follow the traditional french custom(!) of sitting outside the caravan with a pot of the full fat version and a spoon!! ;D

[Shoesy]

Thanks, Ian. I often have a hard time trying to figure out recipe ingredients in terms of the products that I'm familiar with here in Israel.

[Becky (Berkeleytravelers)]

This looks great! Personally, a lot of my judgment of a restaurant is based on how well they make the "simple" things, like soups, because that's one of my big loves.

[annettecinca]

Copied this into my recipe file! Thanks

[gertie]

Actually, Crème Fraiche in natural state is pretty high in fat and probably is used as a thickener in that recipe. I usually make it with buttermilk and whipping cream. Just mix 1 cup whipping cream with 1 tablespoon buttermilk by pouring both in a jar with a lid. Seal it up tight, shake it for a minute or two, then let sit at cool room temp until very thick, about 18-24 hours. Some people use sour cream in place of buttermilk and say it firms up faster but I got the buttermilk recipe from a really old Julia Childs show. If it's at all warm in the house, put it in the fridge in the produce drawer. I personally only leave it out in the winter, when I stash it in my pantry, which is always nice and chill (old houses do have their good points).