4 Leeks; medium sized, washed, -trimmed & cut in small -cubes 2 Onions, large; peeled 3 Carrots; peeled & sliced in -small cubes 2 Parsnips; peeled & sliced in -small cubes 1 1/2 lb Lamb, neck of;sliced & -trimmed of any fat 1/2 c Rice -Salt -Freshly ground pepper 1 Parsley; bunch, finely -chopped Make a bunch of the well washed leaves of one of the leeks, [parsley stalks and the onion skins. Wrap them in a cheesecloth and secure with string at either end. Put the vegetables in a large saucepan with the meat, rice and the bunch of flavoring leaves. Add a little salt and pepper and cover with cold water. Bring the mixture slowly to a boil, skim it once or twice, then cover and simmer over low heat for 2 hours. Remove the meat bones and the bunch of skins. Check the seasoning. Sprinkle the parsley on top just before serving. SERVES: 4-6
Recreating Remy's potato leek soup from Ratatouille!
I love Ratatouille so much I wanted to recreate Remy's potato leek soup! To watch the full video of how and why I did it - check it out here:
✨RECIPE ???????? Here's the recipe I made (not the official recipe from the movie): ⭐Ingredients: - 2 tbls butter - 1 cup yellow potato (chopped) - 4 cups (one full container) vegetable broth - 2 tbls garlic (minced) - 1 onion (chopped) - 1 carrot - 1 & 1/2 cup leeks (chopped and washed) - 1-2 cups of heavy cream (to desired creaminess, I started with one cup and added more based on taste) - 1 cup Shredded Gruyère cheese - 2 tbls fresh parsley (chopped) - 2 tbls fresh thyme - 2 bay leaves - chives (for garnish)
⭐Instructions: 1. In a big soup pot, melt butter over medium heat. Add the potatoes and cook about 5-10 minutes (until they start to golden) 2. Pour in broth and minced garlic (season with salt and pepper as you go). Add in carrots, and onions, let simmer for 5-10 minutes. Then add leeks, simmer for another 10 minutes. 3. Prepare to blend: using a strainer, try to remove as many of the the potato and leek chunks. Place the rest in a food processor and blend until completely smooth. Add both parts back into the large pot over low heat. 4. Add in cream, the shredded Gruyère, the spices (parsley, thyme, bay leaves) and stir and keep simmering for about 10-15 minutes. Remove the Bay leaves before serving into bowls. 5. Serve and garnish with chives. Enjoy! ????