Ingredients:
6 small
leeks
4 large onions, peeled and chopped
3 tablespoons extra virgin
olive oil, divided use
1 rib celery, chopped
4 medium potatoes,
peeled and sliced
1 bouquet garni (parsley, thyme, and Bay leaf tied
together)
1 teaspoon beef base
8 cups water
Salt and pepper to
taste
Thyme, parsley, or chervil for garnish
Directions:
Trim 2 inches of
green parts of leeks, and discard. Slice into 3/8-inch rounds, separate
green and white parts. Wash thoroughly in a strainer.
In a large
saucepan over medium heat, brown onions and green parts of leeks in 2
Tbsp. of olive oil. Add celery, potatoes, and bouquet garni. Stir well and
reduce heat to low.
Heat 1 Tbsp. of olive oil in a small skillet
and cook white parts of leeks until just browned. Add water to cover
vegetables (about 8 C.) and simmer for 30 minutes.
Remove bouquet
garni. Mash potatoes. Slightly on the bottom of the pan, stir well. Season
to taste with salt and pepper and Garnish with thyme, parsley, or
chervil.
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