Potage Bonne Femme

Ingredients:

6 leeks
4 small potatoes, peeled and sliced
75g butter
salt and freshly-ground black pepper, to taste
450ml milk
450ml water
3 slices of stale bread (to make croûtons)
fat (to fry the croûtons)
2 egg yolks
150ml single cream
1 tsp flat-leaf parsley, finely chopped

Method:

Carefully wash and then trim the leeks neatly (this is easiest done if you make a deep cross-cut in the leaves and then wash under a fast-running tap).

Take the white parts of 5 of the leeks and slice (reserve the remaining leek for garnish). Melt the butter in a large pan, add the sliced leeks and potatoes then season lightly and stir over gentle heat for about 10 minutes, or until almost soft. At this point, cut a piece of greaseproof (waxed) paper to the size of the pan, butter it liberally and then use this to cover the vegetables. Cook very gently, stirring only occasionally, for 10 minutes or until sweated down.

Remove the buttered paper then add the milk and the water and bring to a boil. Reduce to a gentle simmer and cook, partially covered, for 15 minutes. Take off the heat and allow to cool slightly then purée in a blender until smooth.

Finely shred the reserved leek, place in a pan of cold water, bring to a boil and boil for 2 minutes to blanch. Drain and pat dry in a towel.

For the croûtons. Slice the bread into squares. Heat the fat in a pan and when hot add the bread pieces. Fry until crisp and golden then drain on kitchen paper and set aside.

Wash the soup pan and pour the puréed soup back into it. Re-heat gently. In the meantime, beat the egg yolks and cream in a bowl and work in a ladleful of the hot soup. Pour this mixture back into the pan in a thin, steady, stream, beating all the while with a wooden spoon. Heat gently (do not allow to boil or it will curdle) until the soup thickens.

Turn the soup into a warmed tureen, garnish with a little of the shredded leek and the chopped parsley. Serve accompanied by the bread croûtons.