Remy's Soup from Ratatouille
Remy's Soup from Ratatouille
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, to 2 tablespoons
- 2 garlic, cloves, minced
- 2 tablespoons scallions, sliced (white and light green parts)
- 2 leeks, large, white and light green parts only, sliced and thoroughly washed
- 1/4 cup white wine, good quality
- 2 Yukon Gold potatoes, to 3 large, peeled and diced
- 4 cups chicken or vegetable stock, light
- 3/4 cup heavy cream, to 1 cup
- 1 bay leaf
- 1 bunch thyme
- 1 tablespoon parsley, to 2 tablespoons, minced
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Melt 2 tablespoons of unsalted butter and 1 to 2 tablespoons of olive oil in a large pot or Dutch oven over low to medium-low heat.
⏱️ 2 min
- 2
Add the sliced leeks, sliced scallions (white and light green parts), and minced garlic to the pot. Add a pinch of salt and pepper. Sweat the vegetables gently for 10 to 12 minutes until they are very soft and translucent, ensuring no browning occurs. This slow cooking develops their sweetness.
⏱️ 12 min
- 3
Add 1/4 cup of white wine to the pot. Increase the heat slightly and let it cook until the wine has evaporated, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min
- 4
Add the peeled and diced Yukon Gold potatoes, 4 cups of light chicken or vegetable stock, 1 bay leaf, and 1 bunch of thyme to the pot.
⏱️ 3 min
- 5
Bring the mixture to a gentle simmer, then cover the pot and cook until the potatoes are fully tender, which takes approximately 20 minutes.
⏱️ 20 min
- 6
Carefully remove the bay leaf and the bunch of thyme from the soup using tongs. Using a ladle, reserve about 1/2 cup of the cooked leeks and potatoes in a separate bowl. This step ensures the finished soup has some textural contrast.
⏱️ 2 min
- 7
Using an immersion blender, blend the remaining soup in the pot until it is completely smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
⏱️ 3 min
- 8
Stir in 3/4 to 1 cup of heavy cream into the blended soup and mix well. Then, add the reserved potatoes and leeks back into the soup.
⏱️ 2 min
- 9
Mix in 1 to 2 tablespoons of chopped fresh parsley.
⏱️ 1 min
- 10
Season the soup with additional salt and pepper to taste. Ladle into bowls and, if desired, garnish with a small sprig of fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Remy's Soup from Ratatouille
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, to 2 tablespoons
- 2 garlic, cloves, minced
- 2 tablespoons scallions, sliced (white and light green parts)
- 2 leeks, large, white and light green parts only, sliced and thoroughly washed
- 1/4 cup white wine, good quality
- 2 Yukon Gold potatoes, to 3 large, peeled and diced
- 4 cups chicken or vegetable stock, light
- 3/4 cup heavy cream, to 1 cup
- 1 bay leaf
- 1 bunch thyme
- 1 tablespoon parsley, to 2 tablespoons, minced
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Melt 2 tablespoons of unsalted butter and 1 to 2 tablespoons of olive oil in a large pot or Dutch oven over low to medium-low heat.
⏱️ 2 min - 2
Add the sliced leeks, sliced scallions (white and light green parts), and minced garlic to the pot. Add a pinch of salt and pepper. Sweat the vegetables gently for 10 to 12 minutes until they are very soft and translucent, ensuring no browning occurs. This slow cooking develops their sweetness.
⏱️ 12 min - 3
Add 1/4 cup of white wine to the pot. Increase the heat slightly and let it cook until the wine has evaporated, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min - 4
Add the peeled and diced Yukon Gold potatoes, 4 cups of light chicken or vegetable stock, 1 bay leaf, and 1 bunch of thyme to the pot.
⏱️ 3 min - 5
Bring the mixture to a gentle simmer, then cover the pot and cook until the potatoes are fully tender, which takes approximately 20 minutes.
⏱️ 20 min - 6
Carefully remove the bay leaf and the bunch of thyme from the soup using tongs. Using a ladle, reserve about 1/2 cup of the cooked leeks and potatoes in a separate bowl. This step ensures the finished soup has some textural contrast.
⏱️ 2 min - 7
Using an immersion blender, blend the remaining soup in the pot until it is completely smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
⏱️ 3 min - 8
Stir in 3/4 to 1 cup of heavy cream into the blended soup and mix well. Then, add the reserved potatoes and leeks back into the soup.
⏱️ 2 min - 9
Mix in 1 to 2 tablespoons of chopped fresh parsley.
⏱️ 1 min - 10
Season the soup with additional salt and pepper to taste. Ladle into bowls and, if desired, garnish with a small sprig of fresh parsley before serving.
⏱️ 2 min