LE POTAGE JULIENNE DARBLAY with alkalizing ingredient exchange

LE POTAGE JULIENNE DARBLAY, whisked or unwhisked potato leek soup w/ julienne veges…AND alkalizing ingredient exchange……

This is an amazing recipe I converted for those of us who do our best to prepare alkaline soups. Who says we can’t enjoy what the most culinary genius’ can come up with?

Ingredients:

  • Butter (Essential Balance…butter substitute we love)
  • 2 Leeks, white part only
  • Chicken Stock (vegetable stock is ok if you want a vegetarian soup)
  • 1/2 – 3/4 of an Idaho potato, peeled and sliced
  • Chives
  • Bouquet Garni (Parsley, Thyme, Bay Leaf)
  • 1 Garlic clove
  • Cream (Coconut milk, whole)
  • Optional garnish: julienned carrots, celery and leeks

Method:

  1. Julienne the carrots, celery and leeks if using for garnish.
  2. Sweat (steam) the julienned vegetables until tender. Add salt (unbleached sea salt).
  3. In a separate pot, sweat (steam)2 diced leeks in some butter (butter substitute).  Add salt!
  4. Add (vegetable) stock to cover the leeks by an inch or two.
  5. Add potato slices and simmer.  Add some more stock if necessary to cover them, but don’t add too much or the soup will be thin.
  6. Once the potatoes are thoroughly cooked, ladle into a blender, or wisk away.
  7. Add 1 clove of garlic, chives, loose bouquet garni.
  8. Puree very well and then strain(if you want to) the soup through a fine mesh strainer.  Return to the stove.
  9. Add salt, pepper, cream and butter (you know the substitutes listed above).
  10. Garnish with carrots, celery, leeks and chopped chives.

Enjoy! And share your success!