I am posting this picture of my transcendent soup because it is tasteful. Soup, unlike the thing from yesterday’s post, elevates humanity. Which is why I wish readers would rethink this tendency to refer to photographs of my dinner as “porn.”
To make Leek and Potato Soup à la Spinster, which I am happy to report requires only four ingredients, saute a couple three leeks in butter for 16 minutes. Add some chicken broth and a very thinly sliced potato (sniff the potato thoroughly before you buy it. I mean really give it the old nostril. Lately I’ve been running across some exceedingly musty specimens, and a musty potato can cause disturbances in the field). Simmer until the potato starts to fall apart. Purée two-thirds the stuff and return to the pot, unless you don’t want chunks, in which case purée all of it, duh. Add the milk product of your choice (heavy cream of course tastes best) until the soup reaches the desired consistency. My view is that it should be somewhat thinner than library paste. It should coat a spoon, but not glop.
If you chill this soup overnight and eat it cold for lunch it becomes Vichyssoise. Pronounce the S!