Remy's Soup From Ratatouille
  1. Melt butter and olive oil in a pot over low to medium-low heat

  2. Add leeks, scallion and garlic with a pinch of salt and pepper. Sweat gently 10–12 minutes until very soft and translucent — no browning

  3. Add white wine and let it cook until evaporated

  4. Add potatoes, stock, bay leaf, and thyme

  5. Bring to a gentle simmer and cover and cook until potatoes are fully tender (about 20 minutes)

  6. Remove bay leaf and thyme and reserve some of the leeks and potatoes

  7. Using an immersion blender blend until smooth

  8. Add cream and mix then add the reserved potatoes and leeks back into the soup

  9. Mix in chopped parsley

  10. Season with salt and pepper to taste

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🍲Soup

Cuisine🇫🇷French

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Loading...