Food & Wine Magazine, Mar 2019, p. 95
4.8 stars
Easy soup recipe that is so flavorful and restaurant-worthy!
Ingredients: rye bread slices, Yukon Gold potatoes, leek bulbs, fresh sage leaves, butter, white verjus, heavy cream (optional), sea salt, water
Tips:
- Toasted the rye bread twice in a toaster instead of in the oven
- Used white wine vinegar instead of white verjus (researched online and found that this is a good substitute)
- Made 1/4 of the sage butter and made it in a small mixing bowl instead of making the food processor oily. Honestly, I don't think the sage butter is truly needed! I think we could just blend the sage into the soup next time to cut the butter calories out.
- Did use the heavy cream -- blended it in (vs. stirring it in)
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