Recipe by: Chef John V.
Serves about 6 to 8
Prep time: about 40 minutes
3 cups leeks, white
2 cups onions
3 tbsp. butter
3 cups potatoes, diced
salt and ground white pepper
slices white bread, trimmed of crust, diced 3/8 inch
1/4 cup olive oil
Chef's cooking tip---
are grown in deep sandy soil, so they must be washed 2
or 3 times to remove the dirt before using them.
Professional chefs first trim away the green tops and
only use the white to slightly greenish lower 1/3 of the
vegetable. They split the leek in half lengthwise but
not cutting through the root end. They don't want all
the other sections of the leek to fall apart, so by not
cutting all the way through the leek, it will stay
intact. Now wash it several times under cool running
water, massaging and separating the leek to allow the
running water to wash away the dirt. Dry with paper
towels before slicing it.
leeks, onions and potatoes are all cut in a 3/8 inch
Heat the butter in a heavy bottom pot and
then add the leeks and onions when the butter begins to
sizzle. Cook without browning on medium-low heat until
soft and translucent, about 3-4 minutes, Add the broth
and potatoes, increase the heat and bring to a boil,
then lower the heat so the soup is simmering. Cook 20
minutes and season to your liking with salt and ground
For some croutons, cut the bread
and fry it in hot oil until golden brown and then drain
on paper towels.
Ladle up the soup and sprinkle
with chives. Sprinkle a few croutons on the soup as you
eat it so they are still crisp as you eat, adding more
and more croutons until you finish the soup. Enjoy!
Chef's cooking tip---
Black pepper, white pepper,
and green peppercorns are all from the same plant! Think
about this; the plant grows and then blooms. The flower
is pollinated and a berry forms and grows. The unripe
berry is a green peppercorn, it ripens and first goes to
red and then to brown. So what about the white
peppercorn? It's the black peppercorn that has had the
black outer layer or skin steamed off. More intense in
spiciness, it is preferred by chefs to season dishes.
The white peppercorn is for seasoning dishes in the
kitchen and the black peppercorn is for the pepper mill
or pepper shaker at the table! By the way, pink
peppercorns are totally different and not related at
all, they come from the bay rose plant.