French for Thought

After a long Easter break and more than my fair share of indulgences along the way I took it upon myself to turn to a light french meal this Sunday (....and yes there is such a thing).

I consider myself more belonging to the Mireille Guilliano school of french cooking (author of why french woman don't get fat) rather than Miss Julia Child's the butter extraordinaire! However this recipe is one from Julia's classic cookbook, Mastering the Art of French Cooking v2, with some artery saving adaptions along the way. I love this soup cold with a few drops of creme fraiche as a starter or warm with a sourdough roll.

Potage Celestine

(celery soup with potatoes, leeks and rice)

You'll Need:

2 medium sized leeks

1 1/4 cups of diced onion

3 cups of diced celery

4 potatoes

1 litre of good quality chicken stock

1/4 tsp salt

1/3 cup of white/wholemeal rice

Olive Oil

Butter (optional)

Milk (optional)

In a heavy bottomed 3-quart stainless or enameled saucepan saute the all the vegetables except the potatoes with the salt and olive oil (substitute for Julia's 3tsps of butter!) uncovered for 10mins until translucent, not browned. Add the chicken stock and bring to the boil, stir in rice and simmer uncovered for 25mins.

Meanwhile, boil the potatoes with the water and salt in a separate saucepan. When tender, drain the cooking water in with the simmering vegetable stock with the leeks and celery. Take a potato masher and add a tsp of butter and 3 tsps of milk to the drained potatoes, mashing until smooth (if you don't wish to use butter and milk mash the potatoes dry).

Now place the mashed potatoes into the vegetable stock and take a hand held food processor and puree the soup mixture until silky and smooth. Either refrigerate and eat chilled or serve hot with chopped parsley.