Potage Bonne Femme | Rustic French Leek and Onion Soup
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45 min
Under an hour
Sezamo
O supă franțuzească clasică și reconfortantă: ceapă galbenă dulce și praz proaspăt înăbușite lent în unt, fierte la foc blând cu cartofi fragezi în supă aromată de legume și desăvârșite cu o atingere catifelată de smântână.
Preparation method
Preparing and sweating the vegetables
Peel the yellow onions and clean the leeks (use the white and pale green parts). Thinly slice the onions and cut the leeks into uniform rounds. Peel the white potatoes and cut them into small cubes of about 1.5 cm.
In a large, heavy-bottomed pot, melt the butter over low heat. Add the sliced yellow onions and leek rounds, sprinkle with sea salt, and sweat them gently, covered, for 12-15 minutes. Stir occasionally to prevent browning; the vegetables should only soften delicately and become sweet and translucent.
Simmering the rustic soup
Add the potato cubes to the pot over the onion and leek mixture. Pour in the warm vegetable stock, stir gently, and bring everything to a boil.
Chef's tip
The authentic secret to Bonne Femme soup is sweating the onions and leeks slowly in butter without colouring: the heat must be very gentle, allowing the vegetables to release all their natural sweetness without any burnt notes.
Unlike a finely pureed velouté soup, Potage Bonne Femme is traditionally served rustic, with the vegetables left whole or only partially crushed, offering a comforting autumnal feel.
Ingredients
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