This is a small capuccino sized serving, for 5 (about 75ml per serving). Although it seems like a lot of work, this is really worth it. The flavour is incredible AND it’s totally my recipe! Inspired no less, by our dinner at Europa in Montréal on February 15 2009.
- 1 cup finely sliced leaks
- 3 small new potatoes (about 2″ in diametre) sliced finely (no need to peel)
- 13 oz water
- 1 tsp concentrated chicken stock or miso (I used chicken for this version)
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- Cook leaks in butter and olive oil until soft (about 5 minutes).
- Add water and chicken stock and stir until dissolved.
- Add potatoes and cook until everything is soft.
- With an immersion blender, purée until everything is smooth.
- Strain through a fine sieve (all the peel will get caught in the sieve) into a pyrex container.
- Set aside.
- 1/4 cup carnation 2% evaporated milk (use real cream if you’re in the mood)
- 1 cup finely grated Gruyère cheese.
- Heat cream, add cheese and whisk until smooth. If your cheese was cold, you may need to purée with an imersion blender to get it really smooth.
- Pour into a small funneled container (so that you can control the shape). Allow to cool completely and then refrigerate (this is important because you want to get the crème really thick and the contrast of the hot soup and the cold cream is lovely!)
- Heat soup in microwave for a couple of minutes (you want it steaming hot, but don’t boil it as it will crust up on the sides).
- Carefully pour into 5 demitasse cups.
- Pour Gruyère Crème in a circular pattern on top, and draw a sharp knife in one direction to make the pattern shown.
- Serve with a small spoon so the crème may be stirred within.