Potage Crème de Tomates et de Pommes de Terre

Name: Potage Crème de Tomates et de Pommes de Terre
Yield: makes 4 servings
Ingredients: 3 tablespoons butter; 3 leeks, white parts only, sliced and well rinsed, or 1 large onion, sliced; 3 medium tomatoes, preferably peeled (drained canned are fine); About 1 pound baking potatoes, like Idaho or russet, peeled and diced; Salt and black pepper to taste; 5 cups chicken stock or vegetable stock, preferably homemade; 1/2 cup cream or half-and-half, plus more as needed; Chopped fresh chervil or parsley leaves for garnish

December 14, 2011

In the States, cream soup usually conjures up images of thick, starchy soup with canned vegetables. But real cream soup, as made in France, is relatively thin, super-smooth, and fragrant with fresh vegetables and herbs. For convenience, you might prepare the vegetable puree ahead of time and refrigerate it; you can then finish the soup right before serving. Note that Vichyssoise, cold leek and potato soup, the variation that follows, is a direct descendant.

Recipe notes

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