Recipe for Potage Bonne Femme
A classic French soup and very much an old favourite. Call it leek and potato soup if you prefer. It’s good to cook at this time of the year when you have plenty of plump leeks ready for digging up from the allotment.
This recipe is closely based on one from French Country Cooking by Elizabeth David.
2 oz butter
1 lb potatoes
2 pt water
1-2 carrots
2 large leeks
chervil or parsley
salt, pepper
cream
Clean and slice the leeks thinly, including some of the green stem, and dice the carrots.
Melt the butter and cook the leeks and carrots for a few minutes until they are thoroughly coated in butter.
Add the peeled, diced potatoes and stir for another minute. Add water and salt to taste. Cook uncovered at a gentle boil, for about 15-20 minutes. Then liquidize.
Return to the pan, check seasoning, and add a little cream or thin with milk. Serve garnished with a little chopped parsley or chervil.