Soup
French Leek and Potato Soup
A simple French leek-and-potato soup translated from Auguste Hélie’s public-domain meatless cookery guide.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Leeks
- Potatoes, sliced
- Water or vegetable cooking liquid
- A little milk
- Salt to taste
Historical transcription
Source method
- 1
Cook the leeks, then add the sliced potatoes and continue until tender.
- 2
Drain and press the leeks and potatoes through a sieve.
- 3
Thin the purée with the reserved cooking liquid.
- 4
Add a little milk and water if the soup is too thick, season, and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.