Soup Bonne-femme

Ingredients

• 5 medium leeks, white part only
• 75 grams butter
• 1.75 liters water or ordinary consommé (cooking stock)
• 500 grams potatoes
• 15 grams salt
• baguette slices

Instructions

1. Thinly slice the white part of 5 medium leeks. Sauté them gently in butter until softened.
2. Add the lukewarm water or ordinary consommé. If using water, season with salt. Add the potatoes, finely sliced into thin matchsticks, and simmer gently until tender.
3. Finish the soup by mounting with butter (monter au beurre)—swirl in the remaining butter to enrich and thicken the broth slightly.
4. At service, float thin toasted baguette slices (prepared in a lace-like pattern) on top of each bowl.