Garlic Family Soup

Click play on the video above to see this marvelous soup being made...

Recently I gave my self several gifts...cookbooks! I went on Amazon to find a Joel Robuchon cook book only to get drawn into review after review of Patricia Wells' cookbooks. In case your wondering how I stumbled onto her reviews its pretty simple she wrote a cook book called Simply French, for/with Joel Robuchon. I ended up getting four books total (all used.)So far the one I keep returning to is called At Home In Provence. I absolutely love her style of writing, its not just your average recipe style cookbook, but rather a book that takes you away with her thoughts and stories. She talks about where her ideas for recipes came from, for whom she was cooking (sometimes a plumber sometimes the mayor,) and in the end your left with the over all feeling of being right there with her as she unveils a new recipe.

French cooking is something I have very little experience with. Although I must say I do make a mean crepe! But aside from that, I have no experiences worth mentioning.
After flipping through and flipping through this book I finally decided my first go at French cooking would be Garlic Family Soup. This recipe is extremely easy and the results are very pleasing. There are two points worth mentioning-the two things I was most pleased with. The texture of this soup is spot on! Its the perfect creaminess. It doesn't slop off your spoon and it doesn't glob up either. Its just simply the perfect creaminess! Next is the after taste. As the name might imply there is no lack of flavor here, and I find that the long lingering after taste is most satisfying. A very fine dinning, gourmet flavor. Now onto the recipe, taken straight from Patricia Wells' At Home In Provence - Recipes Inspired by Her Farmhouse in France

Garlic Family Soup:

With garlic in such fine abundance year-round in the markets, the garlic family all but takes over my garden much of the year. In the fall I plant shallots and baby onions to enjoy in the springtime. And in summer I plant leeks for the fall. Chives are there for the asking year-round. It's clear that this recipe was born of the need to do something with the vegetable family! Although the final flavor is very creamy, there's not a touch of cream in the dish!

6 leeks
Sea salt to taste
3 quarts (12 cups) water
2 medium onions, peeled
6 shallots, peeled and halved lengthwise
1 head garlic, cloves peeled and halved lengthwise
4 tablespoons extra-virgin olive oil
Bouquet garni: Several springs of fresh parsley and tarragon, several bay leaves and celery leaves, wrapped in the green of a leek and tied with household twine
1 1/2 ponds potatoes, peeled and cubed
fresh minced herb leaves, tarragon, chives, parsley, or chervil for garnish

1. Trim and rinse the leeks, separating the coarse, dark green portion from the white and tender, pale green portions. Chop the white and pale green portions. Set aside.

2. Prepare the leek broth: In a large stockpot, combine the dark green portion of the leeks, a pinch of sea salt, and the water. Bring to a boil over high heat. Cover, lower the heat to moderate, and simmer for 15 minutes.

3. Meanwhile, slice the onions in half lengthwise. Place each half, cut side down, on a cutting board and cut crosswise into very thin slices.

4. In a heavy-bottom stock pot, combine the reserved portions of the leeks, onions, shallots, garlic, olive oil, bouquet garni, and salt. Sweat over moderate heat, covered, until the vegetables are soft and tender, about 10 minutes.

5. Strain the leek broth and pour it over the vegetables. Add the cubed potatoes. Cover and bring to a simmer over moderate heat. Using an immersion mixer, puree the soup directly in the stockpot. (Alternatively, pass the soup through the coarse blade of a food mill or use a blender. Return to the stock-pot.) To serve, transfer to warmed, shallow soup bowls and garnish with the fresh herbs.

6-8 servings